This is a five-ingredient salad โ halved cherry tomatoes, burrata, basil, olive oil, and aged balsamic โ that takes 15 minutes start to finish. Burrataโs creamy interior does the heavy lifting, so the whole thing comes together without any cooking. It works as a starter, a light lunch, or a side that looks far more effort than it is.
Substitutions that actually work
- Burrata: Fresh mozzarella is the practical stand-in โ it wonโt give you that creamy burst when cut, but the flavor is close. Avoid low-moisture mozzarella; itโs too rubbery here.
- Cherry tomatoes: Any small, ripe tomato works. Grape tomatoes hold their shape a little better if youโre slicing ahead. Out-of-season supermarket cherry tomatoes taste flat โ this salad has nowhere to hide weak produce.
- Aged balsamic vinegar: A younger balsamic is thinner and sharper. If thatโs what you have, reduce it briefly in a small pan until it coats a spoon, then let it cool before using.
- Basil: Fresh only. Dried basil wonโt work here โ the texture and aroma are completely different.
What makes this version work
Two things matter most. First, the dressing is whisked until emulsified rather than just drizzled on separately โ that brief whisking keeps the oil and vinegar from splitting immediately on the plate, so each bite gets both. Second, the burrata is torn open rather than left whole, which lets the creamy stracciatella interior spread across the tomatoes instead of sitting in one dense pocket. Dress it at the table โ a pre-dressed salad goes limp fast. Season generously with salt right before serving; tomatoes need more than you think.
Common problems and fixes
- Watery puddle on the plate: Tomatoes release liquid once salted. Salt them right before serving, not in advance, and use a wide, shallow platter so any liquid spreads out rather than pooling under the burrata.
- Burrata that tastes bland: Burrata is packed in lightly salted water, but it still needs seasoning on the plate. A pinch of flaky salt directly on the torn cheese makes a noticeable difference.
- Dressing that tastes harsh: Balsamic varies a lot by brand. Taste the dressing before it goes on โ if itโs too sharp, add a small drizzle more olive oil and whisk again.
- Basil that turns black: Tear the basil leaves just before serving, not ahead of time. Cut edges oxidize quickly; torn edges hold their color longer.
- Cheese thatโs cold and rubbery: Take the burrata out of the fridge 15โ20 minutes before you plate. Cold burrata doesnโt release its creamy center as well and the texture is noticeably firmer.
Leftovers and meal prep
This salad doesnโt store well once assembled โ the tomatoes weep, the basil blackens, and the burrata loses its texture within a couple of hours. If you want to get ahead, halve the tomatoes and make the dressing up to a day in advance (store them separately in the fridge). Keep the burrata in its liquid in the fridge until youโre ready to plate. The whole assembly takes under five minutes once those components are prepped, which makes this genuinely fast on a weeknight. Leftovers, if you have them, are best eaten within a few hours and work well roughly chopped and stirred through warm pasta.
Apulia Burrata and Cherry Tomato Salad
Ingredients
Dressing
- 60 ml olive oil preferably from Puglia
- 15 ml balsamic vinegar Aged for a richer flavor
Salad
- 500 g cherry tomatoes halved, preferably heirloom
- 250 g burrata cheese 2 balls
- 10 leaves basil freshly torn
- 1 pinch sea salt to taste, preferably Maldon
- 1 pinch cracked black pepper to taste
Instructions
- Prepare the Dressing: In a small bowl, whisk together the extra virgin olive oil and balsamic vinegar until emulsified, creating a harmonious blend that will elevate the salad.
- Assemble the Salad: Arrange the halved cherry tomatoes on a serving platter, allowing their vibrant colors to form a visual canvas. Carefully tear open the burrata balls, allowing the creamy interior to nestle among the tomatoes.
- Add the Final Touches: Scatter the freshly torn basil leaves over the salad, allowing their aromatic freshness to mingle with the other ingredients. Drizzle the salad with the prepared dressing, use a gentle hand to season with sea salt and cracked black pepper to taste.
Notes
Nutrition
FAQ
Where do I find burrata, and what should I look for?
Most well-stocked grocery stores carry burrata near the fresh mozzarella in the cheese or deli section. Look for balls packed in water or whey, with a use-by date as far out as possible โ fresh burrata has a clean, milky smell and a smooth, unbroken outer shell.
Can I make this salad ahead for a dinner party?
Prep the components ahead, but assemble right before guests sit down. You can halve the tomatoes, mix the dressing, and pull the burrata from the fridge up to 20 minutes early โ full assembly more than 30 minutes out means soggy tomatoes and a watery plate.
How do I keep the olive oil and balsamic from separating on the plate?
Whisk them together briskly in a small bowl for about 30 seconds until the mixture looks slightly thickened and uniform. It will still separate eventually, so drizzle it over the salad right before serving rather than letting it sit.
Is one ball of burrata enough, or do I really need two?
Two 125g balls for four servings is the right amount โ one ball spread across four portions doesnโt give everyone enough of the creamy interior. If you can only find larger single balls, one 250g ball works fine.