Burrata Tomato Salad

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I gave the traditional Caprese salad a little facelift with some Burrata and I will never be the same! Burrata Tomato Salad... it's basically the best thing on earth.

Tomato Burrata Salad from www.whatsgabycooking.com (@whatsgabycookin)


Here's the plan for the rest of the summer... lots of fresh farmers market produce with a little bit of burrata. It's called BALANCE people. That's my favorite way to do it and it's perfect for this time of year when the tomatoes and basil are going crazy at the farmers markets.

This past weekend I went to my favorite farmers market (Hollywood) and bought an extraordinary amount of tomatoes! Heirlooms, cherry tomatoes, sun golds etc and a bushel of basil. I also stocked up on peaches and nectarines but we'll save those for another day. After returning home I promptly made a big batch of basil vinaigrette and then just assembled a little tomato salad with croutons, burrata and a healthy dose of the vinaigrette for lunch. This Burrata Tomato Salad is simple and perfect and makes you feel like you're in Italy when you're not 🙂

Tomato Burrata Salad from www.whatsgabycooking.com (@whatsgabycookin)

Need a few more ideas on summer tomatoes:

Burrata Tomato Salad

Author: Gaby Dalkin
5 from 6 votes
An updated spin on the classic caprese - but with burrata, a few homemade croutons and a healthy drizzle of basil vinaigrette
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Side Dish, Salad
Cuisine Italian, Mediterranean
Servings 6 people


  • 1 pint heirloom cherry tomatoes halved
  • 3-4 heirloom tomatoes, sliced
  • 2-3 balls of Burrata cheese
  • Maldon salt and freshly cracked black pepper
  • 1 recipe Basil Vinaigrette

For the torn croutons

  • ¼ loaf ciabatta bread
  • olive oil


  • In a large bowl, arrange the cherry tomatoes, large tomato slices, torn croutons and pieces of burrata cheese. Season with salt and pepper and drizzle with basil vinaigrette

To make the croutons

  • Preheat the oven to 425 degrees F. Tear the ciabatta bread into bite sized pieces. Transfer to a baking sheet and drizzle with olive oil. Place the baking sheet into the oven and toast until the bread it crisp. Remove and use on the salad as needed.


Make sure and have extra croutons on hand to soak up all the dressing.

Nutrition Information

Calories: 116kcal | Carbohydrates: 15g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 0.2mg | Sodium: 104mg | Potassium: 319mg | Fiber: 1g | Sugar: 4g | Vitamin A: 900IU | Vitamin C: 26mg | Calcium: 17mg | Iron: 1mg
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  1. 5 stars
    We’ve made this many times. It’s basically our summer go-to salad. Very easy and modifiable to complement most meals. Our favorite is just as written and also with the addition of roasted corn & avocado. So delicious! Thanks Gaby!

  2. 5 stars
    It was delicious and refreshing! So easy to put together. And the croutons? AMAZING! I will never buy croutons in a box ever again after making these! Thanks Gaby!

  3. 5 stars
    This will be a regular when having guests. It can be made ahead and then just add croutons and dressing. The second time I made it I added some avocado, beets and cucumber and it was a meal in itself.

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