Pomodoro Burrata Salad

There’s something magical about that moment when sun-ripened tomatoes meet the creamy luxury of fresh burrata. The colors pop, the aromas whisper summer, and the flavors? Oh, they sing. This Pomodoro Burrata Salad is not just a dish, it’s an experience that brings the garden straight to your plate. It’s fresh, it’s simple, and it’s the kind of recipe that turns a regular day into something a little more special.

Behind the Recipe

This salad came to life one late August afternoon when the tomatoes in the garden were practically begging to be picked. The burrata was chilling in the fridge, basil growing wild on the windowsill, and before I knew it, lunch was born. It’s one of those recipes that happened without planning, just inspiration and ingredients aligning perfectly. It quickly became a summer staple, one I now crave every season.

Recipe Origin or Trivia

Pomodoro, the Italian word for tomato, pays homage to this fruit’s deep roots in Mediterranean cuisine. Tomatoes didn’t actually originate in Italy, but they were embraced by Italian cooking so wholeheartedly that it feels like they’ve always belonged there. Pairing tomatoes with burrata, a rich cheese from the Apulia region, is a more modern twist, celebrating the best of old-world simplicity and new-school indulgence. Together, they create a dish that feels timeless.

Why You’ll Love Pomodoro Burrata Salad

Trust me, you’re going to love this one. It’s light but rich, elegant yet effortless.

Versatile: Works beautifully as a starter, side, or light lunch.

Budget-Friendly: Tomatoes and basil are affordable, especially in season.

Quick and Easy: No cooking required, just slice and assemble.

Customizable: Add peaches, arugula, or balsamic drizzle to make it your own.

Crowd-Pleasing: Perfect for gatherings, always impresses.

Make-Ahead Friendly: Slice the tomatoes and prep basil ahead, assemble just before serving.

Great for Leftovers: If any is left (doubtful), it makes a lovely toast topper the next day.

Chef’s Pro Tips for Perfect Results

Before you dive in, here are a few nuggets of wisdom from my kitchen to yours:

• Use the ripest tomatoes you can find. Heirloom varieties offer stunning colors and rich flavor.
• Let the burrata come to room temperature before serving. It gets creamier and more flavorful.
• Salt the tomatoes lightly before assembling. It draws out their juices and intensifies the flavor.
• Don’t skimp on olive oil. Use the good stuff for drizzling, it ties everything together.
• Layer, don’t toss. This salad should be composed, not mixed, to show off each ingredient.

Kitchen Tools You’ll Need

You won’t need much to bring this dish to life, but here are a few essentials:

Sharp Knife: For cleanly slicing those beautiful tomatoes.

Cutting Board: A large surface makes prep easier.

Serving Plate or Platter: Choose something that lets the colors shine.

Small Spoon: For gently tearing the burrata open just before serving.

Ingredients in Pomodoro Burrata Salad

This dish is all about simplicity. Each ingredient brings something beautiful to the table.

1. Heirloom Tomatoes: 3–4 large, assorted colors. Sliced thick, they bring juiciness and color.
2. Burrata Cheese: 1 large ball. Creamy and rich, it’s the luxurious center of the salad.
3. Fresh Basil Leaves: A handful, torn. Adds freshness and aroma.
4. Extra Virgin Olive Oil: 2 tablespoons. For drizzling, adds depth and richness.
5. Sea Salt: To taste. Enhances the tomatoes’ natural sweetness.
6. Freshly Cracked Black Pepper: To taste. Adds a touch of warmth and contrast.

Ingredient Substitutions

Don’t worry if you’re missing something. Here’s how to swap smartly:

Heirloom Tomatoes: Regular vine-ripened or cherry tomatoes work well too.
Burrata Cheese: Use fresh mozzarella or a dollop of ricotta in a pinch.
Fresh Basil: Arugula or mint can offer a unique flavor twist.
Extra Virgin Olive Oil: Avocado oil or basil-infused oil is a nice alternative.

Ingredient Spotlight

Burrata: This cheese might look like mozzarella, but inside it’s filled with soft curds and cream. When cut open, it spills out with a luscious texture that pairs perfectly with juicy tomatoes.

Heirloom Tomatoes: Known for their uneven shapes and deep flavor, these beauties are often sweeter and more complex than your average tomato.

Instructions for Making Pomodoro Burrata Salad

Putting this dish together is almost as satisfying as eating it. Here’s how to bring it to life:

1. Preheat Your Equipment:
   No stove, no oven, no problem. Just make sure your burrata is out of the fridge to warm up a bit.
2. Combine Ingredients:
   Slice the tomatoes into thick rounds. Sprinkle with sea salt and set aside for 5–10 minutes to let the juices develop.
3. Prepare Your Cooking Vessel:
   Choose a wide, flat serving platter or shallow bowl to layer your ingredients.
4. Assemble the Dish:
   Arrange the tomato slices across the plate, slightly overlapping. Gently place the burrata in the center. Tuck basil leaves between the tomato slices.
5. Cook to Perfection:
   No cooking needed, but let the salad sit for a few minutes at room temperature to meld the flavors.
6. Finishing Touches:
   Drizzle olive oil over everything. Crack black pepper on top and adjust salt if needed.
7. Serve and Enjoy:
   Tear into the burrata at the table and serve immediately with crusty bread if desired.

Texture & Flavor Secrets

This salad is all about contrast. The tomatoes are juicy and vibrant, the burrata soft and creamy, and the basil brings a peppery freshness. Olive oil ties everything together, and a pinch of salt and pepper adds just the right balance. Every bite offers something a little different, but all delicious.

Cooking Tips & Tricks

Here are a few small tricks that make a big difference:

• Slice tomatoes with a serrated knife to keep them neat.
• Letting the tomatoes rest with salt draws out sweet juices that act like a dressing.
• Use warm burrata, not cold, for maximum creaminess and flavor.

What to Avoid

Don’t let simple mistakes get in the way of salad perfection:

• Don’t refrigerate tomatoes: It dulls their flavor and changes the texture.
• Don’t slice too early: Tomatoes can get soggy if left too long.
• Don’t skip the olive oil: It’s essential for flavor.

Nutrition Facts

Servings: 2
Calories per serving: 390

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes

Make-Ahead and Storage Tips

This salad is best assembled right before serving, but you can prep the tomatoes and basil a few hours in advance. Store them separately in the fridge. Burrata should be kept cold until about 30 minutes before serving. Leftovers can be stored for a day, but the tomatoes will lose some of their texture.

How to Serve Pomodoro Burrata Salad

This dish pairs beautifully with crusty sourdough bread or focaccia. You can also serve it alongside grilled chicken or pasta for a heartier meal. Add a glass of chilled white wine and you’re all set for a dreamy summer lunch.

Creative Leftover Transformations

Got extras? Here’s how to enjoy them the next day:

• Spoon the salad over toasted bread for an easy bruschetta.
• Toss with cooked pasta for a cold tomato burrata pasta salad.
• Chop everything up and serve with scrambled eggs.

Additional Tips

• Use room temperature ingredients: Flavors are more vibrant and pronounced.
• Garnish creatively: A sprinkle of lemon zest or chili flakes can elevate the dish.
• Layer for beauty: Show off those colorful tomatoes.

Make It a Showstopper

Presentation matters here. Use a shallow white plate to make the colors pop. Arrange tomatoes in a spiral, place burrata right in the center, and tuck basil in at the end. A final drizzle of oil and a crack of pepper? Pure art.

Variations to Try

• Peach & Tomato Combo: Add fresh peach slices for a sweet surprise.
• Balsamic Drizzle: A syrupy reduction adds tang and depth.
• Arugula Base: Add greens for a peppery bite.
• Pesto Swirl: Dollop basil pesto around the edge for richness.
• Chili Oil Kick: Swap olive oil for infused chili oil for heat lovers.

FAQ’s

Q1: Can I use mozzarella instead of burrata?

Yes, fresh mozzarella is a great substitute if burrata isn’t available.

Q2: Can this be made vegan?

You can skip the cheese and add avocado or a plant-based soft cheese alternative.

Q3: Should I peel the tomatoes?

No need. The skin adds color and texture.

Q4: Can I add onions?

Thinly sliced red onions or pickled shallots can add a nice zing.

Q5: What bread pairs best?

Sourdough, ciabatta, or any rustic loaf is perfect for soaking up the juices.

Q6: Is this served warm or cold?

Room temperature is best for flavor and texture.

Q7: Can I make this ahead for a party?

Prep ingredients ahead but assemble just before serving.

Q8: How long does burrata last once opened?

It’s best eaten immediately, but can be kept in its brine for a day or two.

Q9: Can I add nuts or seeds?

Toasted pine nuts or pumpkin seeds add great crunch.

Q10: Is this gluten-free?

Yes, the salad itself is naturally gluten-free.

Conclusion

Whether you’re hosting brunch, prepping a picnic, or just need something special for dinner, Pomodoro Burrata Salad is that perfect mix of flavor, beauty, and ease. It’s the kind of dish that reminds you how good simple things can be when they’re made with care. So grab those ripe tomatoes, tear into that creamy burrata, and enjoy every sun-drenched bite.

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