This beautiful Tomato Burrata Salad with Basil Vinaigrette screams summer. It’s a fresh, bright, colorful summer salad and it’s delicious!
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Tomato Burrata Salad with Basil Vinaigrette:
This seasonal salad is made with cherry tomatoes topped with creamy Burrata cheese, drizzled with bright green basil vinaigrette and sprinkled with roasted pine nuts! I serve it with toasted baguette slices. Yum!
Let’s Talk about Burrata:
Burrata cheese is a combination of mozzarella and cream. It’s decadent and creamy, easy to spread, and the perfect companion to basil and tomatoes.
The Basil Vinaigrette:
Basil vinaigrette is very simple: simply whisk basil pesto with extra virgin olive oil and white balsamic (or champagne vinegar). You can use store bought pesto or homemade pesto, of course I encourage you to use my Homemade Basil Pesto recipe! Fresh is always best but I have to say, some stores sell really good pesto. I do have some ingredient recommendations for you:
A great olive oil– I love Cobram Estates California Extra Virgin Olive Oil, it’s COOC approved, so no fake olive oil here! This olive oil is loaded with healthy Omega 9 fats, is anti-inflammatory, and is good for your heart, brain, and skin!
Quality vinegar– my favorite hands down is Prelibato White Balsamic Vinegar. This vinegar is so smooth and delicious you can drink it. I kid you not. No acidic aftertaste, just a soft, delicate flavor that makes every salad taste better. If you prefer to buy vinegar at a grocery store, you can usually find O Organics on the shelf, not as smooth as Prelibato, but still good.
Part Salad-Part Bruschetta, Completely Delicious!
It only takes about 15 minutes to make this lovely salad. Add a few minutes if you are making your own pesto. There’s no fancy skills involved, if you can slice tomatoes, and use a whisk, you are qualified to make this recipe.
Want to Create a Party Platter?
That’s easy! Triple the recipe and arrange on a large platter. Be sure to garnish with plenty of basil leaves.
Prefer your Tomatoes Cooked and Cheese Melted?
Try my Tomato Burrata Dip!
The Recipe: Tomato Burrata Salad with Basil Vinaigrette
What you need: Extra Virgin Olive Oil, White Balsamic Vinegar. I love Maldon’s Flaked Sea Salt (I actually buy the huge tub to save money)
A fresh, vibrant summer salad with tomatoes, burrata, and basil vinaigrette
- 1 baguette, sliced and toasted
- 1/4 cup toasted pine nuts
- 2 pints cherry tomatoes (red, yellow or a combo of the two
- 1 8 ounce ball of fresh burrata cheese
- basil leaves for garnish (optional)
- 3 tablespoons good quality extra virgin olive oil
- 3 tablespoons pesto, homemade or store bought (see my recipe link above in blog post)
- 1 1/2 tablespoons good quality white balsamic (or champagne vinegar)
Preheat oven to 400 degrees, slice baguette and place on a cooking sheet. Set aside. While oven heats, toast pine nuts in a small pan. Place pan on medium heat, add pine nuts and use a spatula to move pine nuts around. Toast until golden, remove from heat. Place baguette in oven and cook for 4-5 minutes, until toasted.
While bread toasts, slice cherry tomatoes in half and place in a bowl. Set aside.
Whisk all ingredients together. Drizzle dressing over tomatoes, reserving some dressing for cheese. Place burrata on top of tomatoes, drizzle with dressing. Garnish the salad with basil leaves and pine nuts. Plate bread and serve.
Want to create a party platter? Triple the recipe and serve on a platter, this is the appetizer everyone will gather around.
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