This juicy tomato and creamy burrata cheese salad is filled with summer's best produce! Enjoy this quick & easy recipe as an appetizer, side dish or light main meal.
Scatter herbs over tomatoes and cheese. Generously sprinkle the salad with flaky sea salt.
1 handful fresh basil and dill
Notes
Ingredient notes:
Heirloom tomatoes provide the best flavor. If you don't have heirloom tomatoes, look for the freshest tomatoes you can find. You can also add cherry and grape tomatoes for additional color.
Burrata cheese made from water buffalo milk is my #1 choice for this salad, but burrata made from cow's milk is delicious, too. Can't find burrata cheese? Use fresh mozzarella instead.
An aged balsamic vinegar that is thicker and syrupy is ideal for this recipe. It coats the tomatoes and cheese nicely. You can also use a concentrated balsamic glaze for a similar result.
Use a high quality olive oil for superior flavor. This one from Bono is great for drizzling on salads.
Tomatoes and salt are a match made in heaven so don't skimp on the salt. Flaky sea salt (like Maldon) gives the best presentation. Kosher salt works, too. Avoid using iodized table salt.
Feel free to mix up the herbs. Not a dill fan? Use oregano instead or solely use fresh basil leaves.
Serving suggestions:
Serve this salad at room temperature.
Make only the amount you think you'll need as leftovers do not keep well.
Add a side of bread or crostini for a heartier salad or pair it with nearly anything off the grill for a more substantial meal.