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.
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.
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.
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
- Wash the cherry tomatoes and cut them into halves or quarters.
- Arrange the arugula or mixed salad leaves on a plate or serving platter.
- Place the whole burrata in the center. Arrange the tomatoes around it.
- In a small bowl, mix the olive oil with balsamic vinegar or lemon juice, then add a pinch of salt and pepper. Stir until the dressing is smooth.
- Drizzle the salad with the prepared dressing, especially over the top of the burrata.
- Sprinkle with fresh basil leaves and a little more freshly ground pepper.
- Serve immediately with slices of bread – at the table, cut the burrata with a knife so the creamy center flows out and everyone can scoop it up with the salad and tomatoes.
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.
