Tomato Burrata Salad

5 from 8 votes

This delicious and easy tomato burrata salad recipe features fresh tomatoes, creamy burrata cheese, and a garlicky breadcrumb topping.

Prep Time15

Resting Time30

Total Time45

Course: Salad

Cuisine: American, Italian

Keyword: tomato burrata salad

Servings:

2 pounds ripe tomatoes sliced, or cut into 1-inch pieces (I used heirloom tomatoes, grape tomatoes, and cherry tomatoes)
¼ teaspoon salt
¼ cup Italian breadcrumbs or pork rind crumbs
¼ cup plus 2 tablespoons extra virgin olive oil divided
2 cloves garlic minced
1 to 2 tablespoons white balsamic vinegar
½ cup chopped fresh basil
salt and freshly ground black pepper to taste
8 ounces burrata cheese torn or cut into 1-inch pieces

Drain the tomatoes. Place the cut tomatoes in a colander and toss with ¼ teaspoon salt; let them drain for 20 to 30 minutes.
Make the breadcrumb topping. Meanwhile, heat 2 tablespoons of oil in a 10-inch skillet set over medium heat. Add the breadcrumbs to the heated oil; season with salt and pepper, and cook for about 2 minutes, stirring frequently until the breadcrumbs are crispy and golden. Stir in the garlic and cook for 15 seconds, or until fragrant. Remove from the heat and transfer the crumbs to a plate to cool.
Make the dressing. In a large mixing bowl, whisk together ¼ cup olive oil with 1 to 2 tablespoons white balsamic vinegar. Whisk in the salt and pepper.
Combine. Add the tomatoes and basil to the vinegar mixture in the bowl; gently toss to combine. Taste for salt and pepper, and adjust accordingly.
Finish and serve. Arrange the tomato salad on a serving platter. Top with the bread crumbs and the torn burrata cheese, and serve.