Burrata Salad

This burrata salad is a blend of fresh tomatoes, creamy cheese and basil leaves, all drizzled with a simple lemon dressing. An easy and elegant side dish that is perfect for summer entertaining!

Course Salad

Cuisine American

Prep Time 15

Cook Time 1

Total Time 16

Servings

Calories 283kcal

Author Sara Welch

Ingredients

1/4 cup olive oil
1 tablespoon lemon juice
kosher salt and pepper to taste
3 cups tomatoes assorted varieties, sliced or cut into wedges
1/2 cup fresh basil leaves
8 ounces burrata cheese drained
coarse or flaky sea salt for garnish
bread for serving optional

Instructions

Place the olive oil, lemon juice, kosher salt and pepper in a small bowl. Whisk to combine.
Arrange the tomatoes, basil and burrata balls on a serving plate. You can use the burrata balls whole, or cut them into quarters.
Drizzle the dressing over the top.
Sprinkle with coarse or flaky salt. Serve immediately, with bread if desired.

Notes

You may be wondering why this recipe calls for two types of salt. It’s better to use a standard kosher salt in the dressing so it will dissolve, then add the sprinkle of coarse salt over the end as a finishing touch.
You can use any ripe tomatoes for the salad, but I prefer to use a variety of heirloom tomatoes for the different colors and textures.
This salad is best when eaten immediately, so plan accordingly with your timing.

Nutrition