Salad with Burrata, Tomatoes and Basil Pesto Recipe
This salad is a more indulgent cousin of classic caprese: creamy burrata, juicy tomatoes and a spoonful of aromatic pesto instead of plain basil leaves. In Italy, dishes like this often appear in summer as a light dinner – no cooking, just plenty of good ingredients.
This is a variation on caprese salad, popular in southern Italy where tomatoes and fresh cheeses are in season all summer. Swapping mozzarella for burrata makes the dish more decadent and gives it a modern bistro feel.
This salad is a tribute to the Italian summer: creamy burrata oozing from the center, sweet tomatoes and intense basil pesto instead of simple herb leaves. Every bite combines the coolness of fresh vegetables with the velvety cheese center, which acts like a natural sauce. It’s a dish where you can really feel that what matters is the quality of the ingredients, not complicated technique.
Why this version works
- Two types of tomatoes give a contrast in texture: meaty slices and juicy cherry tomatoes.
- Homemade pesto is fresher and lighter than store-bought, so it doesn’t overpower the delicate burrata.
- Dotting the pesto on top lets you control how intense the basil flavor is in every bite.
Chef's tips
Serve the tomatoes at room temperature – straight from the fridge they lose flavor and sweetness. Take the burrata out of its brine a dozen or so minutes before serving so it softens and can be easily cut open, creating a creamy sauce on the plate. Add the pesto sparingly and in a few dollops rather than a thick layer so it doesn’t overpower the delicate cheese.
How to serve
Serve the salad with crusty baguette or focaccia so you can mop up the remaining creamy burrata and tomato juices from the bottom of the plate. It’s a great option for hot days when you don’t want to turn on the stove – I use it both for lazy Sunday breakfasts on the terrace and as a light dinner with a glass of rosé. For larger gatherings, you can arrange everything on a big board so everyone can help themselves.
Substitutions
- Instead of burrata you can use buffalo mozzarella, though the salad will be less creamy.
- You can swap the pine nuts in the pesto for blanched almonds or cashews.
- If you don’t have balsamic vinegar, use a few drops of lemon juice and a touch of honey.
Ingredients
- burrata about 150–200 g; can be replaced with very soft mozzarella - 1 ball
- beefsteak tomatoes ripe, juicy - 2 pieces
- cherry tomatoes you can use a mix of colors for variety - 150 g
- fresh basil some for the pesto, some for garnish - 1 handful
- olive oil good, extra virgin - 3 tablespoons
- pine nuts can be replaced with cashews or walnuts - 1 tablespoon
- grated Parmesan or another aged hard cheese - 1 tablespoon
- small clove of garlic optional, for a gentle kick - 0.5 pieces
- vinegar or balsamic glaze for drizzling - 1 teaspoon
- salt to taste
- freshly ground pepper to taste
Preparation
- Take the burrata and tomatoes out of the fridge at least 20 minutes in advance so they come to room temperature. This way the cheese will be soft in the center and the tomatoes will taste more intense.
- Cut the beefsteak tomatoes into thick slices or larger wedges, removing any tough core near the stem. Halve the cherry tomatoes – once cut they should look juicy and glossy.
- On a large plate or platter, arrange the tomato slices in a slightly overlapping circle. Scatter the cherry tomatoes in between, creating a fairly tight, colorful layer without large empty gaps.
- Gently pat the burrata dry with a paper towel and place it in the center of the plate. It should be soft and gently “wobble” when you move the plate – that’s the sign of a creamy interior.
- In a small blender or tall jug, add the basil leaves (reserve a few for garnish), pine nuts, grated Parmesan, half a small clove of garlic, a pinch of salt and 2 tablespoons of olive oil.
- Blend everything into a smooth pesto with the consistency of a thick sauce. If it looks like a stiff paste, add a little more olive oil or 1 tablespoon of cold water and blend again until shiny and pourable.
- Lightly season the tomatoes on the plate with salt and pepper, remembering that the burrata and Parmesan in the pesto also add saltiness. Drizzle with 1 tablespoon of olive oil and 1 teaspoon of balsamic vinegar, just until a thin, glossy film forms on the plate.
- Spoon small amounts of pesto over the burrata and tomatoes in several spots, leaving some of the white surface of the cheese visible. Serve the remaining pesto in a small bowl on the side.
- Garnish everything with the reserved basil leaves. Serve immediately, while the burrata is soft and, when lightly cut with a knife, the center slowly oozes out and mingles with the tomato juices.
Storage
This salad is best eaten fresh. If you have leftovers, store them in the fridge for up to 1 day; the tomatoes will soften and release juice, but you can still enjoy them on toasted bread.
In summer I make this salad at least once a week, especially after a trip to the local market when I come back with a bag full of fragrant tomatoes. We always eat it straight from one big bowl, wiping our plates clean with bread down to the last drop.
