Tomato and Burrata Salad with Pesto

This tomato and burrata salad with pesto is the recipe I make all summer long when I don’t feel like cooking! You only need five ingredients, no need to turn on the oven, and I promise you everyone will love it.

The base is a simple tomato and burrata salad with olive oil and balsamic vinegar for the dressing. But what really makes it special to me is adding a little pesto—homemade if you can (I’ll give you a few recipe ideas)—and some toasted pine nuts for the crunch. It’s an easy, quick, and colorful recipe for summer.

Recipe Card

Ingredients for This Tomato and Burrata Salad

You don’t need much, but if you can, choose high-quality ingredients—they make all the difference:

• Tomatoes: I recommend heirloom tomatoes and choose different colors to make the plate look pretty.
• Burrata: Choose a “burrata di bufala,” meaning one made with buffalo milk, as the Italian tradition dictates. Take it out of the fridge 10 minutes before serving so the center is nice and creamy.
• Pesto: Choose a good-quality pesto, or if you can, make your own.
• Pine nuts: I recommend toasting them first.
• Balsamic vinegar from Modena: to bring out the natural sweetness of the tomatoes. You can definitely use balsamic cream instead, it’s cheaper and easier to find.
• Salt flakes and pepper

The Best Tomatoes for a Burrata Salad

That’s really where it all comes down to in this recipe, and unfortumately no amount of seasoning can make up for bad watery tomatoes.

• Make sure to pick them when they’re fully ripe. A ripe tomato should smell like a tomato when you hold it up to your nose, near the stem. If it doesn’t smell like anything, it won’t taste like anything either.
• Mix the varieties. Beef heart, Crimean black, pineapple, Green Zebra, a few cherries cut in half—it’s the colors that really make this dish.
• Never put them in the refrigerator. Below 53°F (12 °C’), tomatoes lose some of their flavor, and this is irreversible. Always keep them on your countertop and serve them at room temperature.
• Choose tomatoes that feel firm to the touch but give slightly when pressed. If your tomatoes are too soft, they may release too much liquid. Use them in a chilled summer soup instead, like my tomato and watermelon gazpacho.

How to Make Tomato and Burrata Salad (Step by Step)

It just takes 10 minutes, no cooking, but the order in which you assemble the dish matters.

1. Dry-roast the pine nuts in a skillet over medium heat for two to three minutes, stirring constantly. Keep a close eye on them, as they burn fairly quickly.
2. Wash and dry the tomatoes, remove the stems, and then cut them into wedges or large, irregular chunks.
3. Arrange them on a wide platter rather than in a deep salad bowl, leaving space in the center for the burrata.
4. Season with fleur de sel and let it rest for five minutes. This step is what makes all the difference—I’ll explain why in a moment.
5. Add a splash of balsamic vinegar and give it a few turns of the pepper mill.
6. Place the whole burrata in the center without tearing it.
7. Spread the pesto in small dollops over the tomatoes and the burrata, then sprinkle with the toasted pine nuts.
8. Serve right away, with some good bread for dipping.

Why You Should Salt the Tomatoes First

I recommend to salt the tomatoes first and wait a few minutes before adding the rest. The salt draws out the juice from the tomatoes through osmosis.

This juice then mixes with the balsamic vinegar and the oil in the pesto, which gives you a natural, flavorful sauce. Try not to let it sit for more than ten minutes, either, or the tomatoes will get mushy and release too much liquid.

Which Pesto Goes Best with Tomatoes and Burrata?

The most classis is a simple basil pesto, but changind the pesto is the perfect opportunity to think outside the box. Here are four ideas:

• Pistachio pesto: It’s one of my favorites to go with tomatoes and burrata. If you’re making it, you can add a few chopped pistachios instead of pine nuts on top of the salad.
• Almond pesto: a more budget-friendly version than the classic pesto, since almonds are generally less expensive than pine nuts.
• Arugula pesto: it’s a little spicier, more vibrant, perfect if your tomatoes are very sweet and you want a contrast.
• Tarragon pesto: it’s a more interesting pesto and pairs surprisingly well with burrata. Don’t use too much, and add a splash of lemon juice or a little more vinegar.

My tip: thin out your pesto with a teaspoon of water or olive oil before spooning it onto the dish. It will spread in pretty swirls instead of clumping together.

What to Serve with Tomato and Burrata Salad

At home, I serve it as either an appetizer or a main course when it’s too hot to cook.

• Bread is a must. Serve the salad with a nice slice of bread to soak up the tomato juice and the cream from the burrata.
• As an appetizer for four, before a light main course such as grilled fish.
• As a main course for two, served with my olive and rosemary fougasse, the French bread from the South of Frence or a pissaladière, a French onion and anchovy tart, and a glass of ice-cold rosé.
• On a summer buffet, alongside my zucchini loaf with goat cheese or my eggplant Tarte Tatin.

FAQ About Tomato and Burrata Salad

More Burrata and Summer Salad Recipes

If you love burrata as much as I do, you’ll find something you’ll love here:

• Panzanella with Peaches and Burrata
• Salad with Roasted Figs and Burrata
• Fennel and Apple Salad with Burrata
• Rigatoni with Tomato Sauce and Burrata

And if you still have some tomatoes to use up:

• Tomato Tartare
• Tomato Carpaccio with Mustard Caviar
• Tomato and Cucumber Salad
• Homemade Oven-Dried Tomatoes
• 20 Ideas for Mixed Salads