Breakfast salad with burrata and tomatoes Recipe
This breakfast salad with burrata and tomatoes is an Italian way to enjoy a lazy morning. Burrata is mozzarella’s creamy cousin – when you cut it open, a delicate, runny center oozes out. Combined with olive oil, tomatoes, and crunchy bread, it makes a breakfast that looks like it came from a little café in Apulia.
In Italy, such savory breakfasts are more common on weekends, when fresh bread, cheese, olive oil, and seasonal tomatoes land on the table instead of sweet croissants.
This breakfast salad transports simple ingredients – burrata, tomatoes, and arugula – into the world of lazy Italian mornings, when breakfast feels more like a small feast than a quick meal. The creamy center of the burrata mingles on the plate with olive oil and tomato juices, creating a natural, silky sauce. It proves that breakfast doesn’t have to be sweet to feel special.
Why this version works
- Salting the tomatoes in advance creates natural juices that become the base of the dressing.
- Serving the whole burrata in the center lets you mix its liquid interior with the toppings right at the table.
- Toasted bread adds crunch and is perfect for soaking up the sauce from the plate.
Chef's tips
Take the burrata out of the fridge at least 20–30 minutes before serving – at room temperature its center becomes runny and much more aromatic. Be sure to salt the tomatoes well at the start so they release their juices, which will mix with the olive oil and vinegar into a kind of light dressing. Go easy on the vinegar: it’s better to add a few drops of good wine or balsamic vinegar than to drown the salad and overpower the flavor of the cheese.
How to serve
Serve with well-toasted sourdough or ciabatta – ideally right on the same plate so you can mop up the burrata-and-tomato sauce with the bread. To drink, strong black coffee from a moka pot is perfect, or freshly squeezed orange juice if you’re going for a more “holiday” breakfast. This dish is especially good on weekend mornings when you want something simple that still looks like it came from a small café.
Watch out for
- Do not use ice-cold burrata – it will be firm, less aromatic, and won’t ooze when cut.
- Do not dress the salad too far in advance, as the leaves will quickly wilt.
- Don’t overdo the vinegar if your tomatoes are very acidic – the dressing should be balanced, not harsh.
Ingredients
- burrata about 200 g - 1 piece
- cherry tomatoes - 200 g
- arugula or mixed salad leaves - 40 g
- extra virgin olive oil - 3 tablespoons
- vinegar - 1 tablespoon
- fresh basil leaves - 1 handful
- salt to taste
- freshly ground black pepper to taste
- bread (baguette, sourdough) for serving, optionally toasted - 2 slices
Preparation
- Take the burrata out of the fridge 20–30 minutes in advance so it can come to room temperature. It should feel soft to the touch, and when you press it lightly you’ll sense the “liquid” center.
- Wash, dry, and cut the cherry tomatoes into halves or quarters. Transfer them to a bowl, generously sprinkle with a pinch of salt, and toss gently. Set aside for 5–10 minutes until a visible juice collects at the bottom.
- On a large plate, arrange the arugula or mixed salad leaves in a loose “nest.” The leaves should not be packed down; they should look fluffy and fresh, without wet, limp patches.
- Place the whole burrata in the center, pressing it down slightly so it sits firmly. Arrange the tomatoes and their juices from the bowl around it, so some of the juice soaks into the leaves but there is still visible liquid on the plate.
- In a small bowl, whisk together the olive oil with the balsamic vinegar or lemon juice, a pinch of salt, and freshly ground black pepper. Mix until the dressing turns slightly cloudy and uniform, with no separated droplets of vinegar.
- Drizzle the salad with the dressing, starting from the top of the burrata so that some of it runs down onto the tomatoes and leaves. The cheese should have a gentle sheen, and a visible mixture of olive oil and juices should form on the plate.
- Tear the basil leaves with your fingers just before serving and scatter them over the top – they should stay bright green, not wilted. If needed, finish with a bit more freshly ground pepper.
- Toast the bread slices in a dry pan or in the oven until the edges are golden and crisp while the center remains soft. Serve immediately alongside the salad while still warm.
- At the table, cut into the burrata with a knife – the creamy center should slowly ooze out and mingle with the dressing on the plate. Scoop up the cheese with the tomatoes and salad, using the bread like a “spoon.”
Storage
This salad is best eaten immediately. If you have leftovers, store them in the fridge in a covered container and eat within a few hours; the leaves will soften and the burrata will lose its texture over time.
I usually make this salad on Saturdays, when I come back from the local market with still-warm bread and a box of fragrant tomatoes. Sometimes I add a few slices of prosciutto if there are leftovers in the fridge from the night before.
