Cherry Tomato and Burrata Salad: 5-Ingredient Easy Summer Recipe

Last July, I was standing in my kitchen with a bag of sad, mealy tomatoes and a block of cheese that cost more than my first car. I was tired. I’d just come back from a trip where I ate nothing but pizza, and I felt like I’d never eat something fresh again. I wanted something light, something that didn’t require a stove, and something that tasted like the season was finally over. I threw together what I thought would be a mediocre salad. Thirty seconds later, I took a bite and actually stopped breathing for a moment.

That was the moment I discovered that sometimes the best recipes happen when you’re not overthinking it. This cherry tomato and burrata salad with basil oil has become my go-to when I need dinner to just work. It takes 10 minutes, uses ingredients I always have on hand (well, except the burrata, which I now buy specifically for this), and tastes like something from an Italian restaurant in Amalfi. I’ve made it at least a dozen times since that Tuesday, tweaking the basil oil ratio until it was perfect.

There’s something magical about the contrast of textures here. You’ve got the bright, acidic pop of a warm cherry tomato against the cool, creamy, pillowy softness of fresh burrata. Then you drizzle that vibrant green basil oil over everything, and suddenly, summer is back. It’s not just a salad; it’s a mood. It’s the culinary equivalent of sitting on a patio with a glass of wine, watching the sun go down.

I’ve tested this version multiple times because I’m particular about how the basil oil behaves. Too much oil? Greasy. Too little? Bland. Too much garlic? Overpowering. I’ve landed on the sweet spot that balances richness with freshness. And here’s the thing—it’s so simple that you might think it’s too easy to be good. But trust me, this is hands-down the best way to eat tomatoes when they’re actually in season.

Why You’ll Love This Cherry Tomato and Burrata Salad

I’ve made this for everyone from picky kids to food snobs, and everyone asks for the recipe. There are about ten reasons I keep making this, but here are the big ones that make it a permanent fixture in my weekly rotation.

Stupid Simple — Seriously, if you can wash a tomato and tear a ball of cheese, you can make this. I’ve walked my teenage son through it over FaceTime while he was at college. He got it right the first time. No knife skills required for the main components.

Lightning Fast — 10 minutes from start to finish, and only 5 of those are active prep. I make this on weeknights when I get home at 7pm and don’t have the energy to turn on the oven. It’s the perfect antidote to a hot kitchen.

Pantry-Friendly (Mostly) — You probably have 80% of these ingredients already. The basil oil uses olive oil, basil, and garlic—stuff I keep stocked. The only special item is the burrata, but I buy it specifically for this, so it’s worth the splurge.

Crowd-Pleaser — I’ve served this to my vegetarian sister, my gluten-free neighbor, and my I-only-eat-meat dad. Everyone loved it. It feels fancy enough for dinner parties but casual enough for a Tuesday night snack.

Visually Stunning — This is the kind of dish that makes people stop scrolling on Instagram. The bright red tomatoes, the white cheese, the green oil—it’s a tri-color masterpiece. It looks like you spent hours plating, but you didn’t.

This is my answer to “what’s for dinner” when I’m tired, don’t want takeout, and still want something that tastes really good. My family is happy, my guests are impressed, and I’m happy because I’m not stressed about cooking.

Ingredients You’ll Need for Basil Oil and Burrata

Here’s the best part: you probably have most of this already. I’m particular about three ingredients here, and I’ll tell you exactly why. The rest is just good produce and simple pantry staples.

Fresh Basil Leaves (2 cups, packed / about 60g) — This is the star of the oil. Use the sweetest, freshest basil you can find. Italian basil works best. If the leaves are brown or slimy, don’t use them. The oil will taste bitter. I buy a fresh bunch every week, even when it’s not tomato season, just to make this.

Extra Virgin Olive Oil (½ cup / 120ml) — Use good quality here—it makes a huge difference. I keep both regular and extra virgin; use extra virgin for this. It’s raw, so it’s not being cooked to hide flaws. Look for a bottle that tastes grassy or peppery. If it tastes like nothing, it’s probably old.

Garlic (1 small clove) — Just one. Fresh only—no jarred garlic in this recipe. It needs to be mild and fresh. If you’re sensitive to raw garlic, you can skip it, but it adds a necessary punch to cut through the creaminess of the cheese.

Cherry Tomatoes (1 pint / about 300g) — I use a mix of red and yellow cherry tomatoes for color. They need to be ripe. If they’re hard or green at the stem, they won’t have enough flavor. I buy them from the farmers market when they’re cheap and abundant. Heirloom tomatoes work too, just chop them into bite-sized pieces.

Burrata Cheese (2 balls / 200g each) — This is the star of the show. Look for fresh burrata with a recent production date. It should feel heavy for its size and cool to the touch. If it’s leaking whey or feels soft and mushy, put it back. Freshness is everything here. I keep an eye out for it at the grocery store and buy two at a time so I can eat one tonight and one tomorrow.

Fleur de Sel or Sea Salt (to taste) — I use fleur de sel for finishing because the flakes add a nice crunch and visual appeal. Regular kosher salt works fine too, just use less.

Freshly Cracked Black Pepper (to taste) — Always freshly cracked. Pre-ground pepper has no flavor. It’s a waste of time.

Balsamic Glaze (optional, for drizzling) — I like a little tang at the end. A good quality balsamic glaze adds sweetness and acidity. It’s not essential, but it elevates the dish if you have it.

Pro Tip: I buy pre-minced garlic when I’m being lazy, but fresh tastes way better in the basil oil. For the tomatoes, I wash them right before making the salad to keep them from getting soggy. Store the burrata in the fridge until the last minute—take it out 15 minutes before serving so it’s not ice-cold.

Equipment Needed

You don’t need fancy equipment for this. Here’s what I actually use. Most of it is probably already in your kitchen.

Small Blender or Food Processor — I use a personal blender for the basil oil. It’s quick and easy to clean. A mortar and pestle works too if you want to be old-school, but it takes longer and you might not get a smooth oil.

Small Bowl — For mixing the tomatoes with a little salt before assembling. This draws out their juices and enhances flavor.

Serving Platter — A large, shallow plate works best. I like rustic ceramic plates. The salad looks better spread out than piled up.

Knife — For chopping tomatoes if you’re using larger varieties. For cherry tomatoes, you don’t even need a knife if you’re tearing the burrata by hand.

Measuring Spoons — For the olive oil. Pretty standard stuff. Dollar store versions work fine.

Optional but nice: A microplane for grating a little parmesan on top if you want extra umami, though it’s not traditional.

How to Make Cherry Tomato and Burrata Salad with Basil Oil

Alright, let’s make this! I’m walking you through exactly how I do it, including the little tricks I’ve picked up over the years.

Step 1: Make the Basil Oil (3 minutes)

Wash your basil leaves and pat them completely dry. Water is the enemy of good oil—it makes it separate and look oily rather than glossy. Put the basil, olive oil, and garlic clove into your blender. Blend on high for 30-60 seconds until it’s a vibrant, smooth green. Taste it. If it’s too garlicky, add a splash more oil. If it’s too bland, add a pinch of salt. Set it aside. You’ll want it at room temperature for best flavor.

Step 2: Prep the Tomatoes (2 minutes)

Wash your cherry tomatoes and remove the stems. If they’re large, cut them in half. If they’re small, leave them whole. Put them in a bowl and sprinkle with a little salt. Toss gently. Let them sit for 5 minutes. This draws out the natural juices and makes them sweeter. It’s a simple trick that makes a huge difference.

Step 3: Assemble the Salad (2 minutes)

Take your burrata out of the fridge. Tear the ball open with your hands over your serving platter. The creamy inside should spill out. If you’re nervous about making a mess, just place the whole ball on the plate and tear it open at the table. Arrange the tomatoes around the cheese. Don’t crowd it; let the white cheese be the focal point.

Step 4: Drizzle and Finish (1 minute)

Drizzle the basil oil generously over the tomatoes and burrata. Don’t be shy—this is where the flavor is. Add cracked black pepper and a few flakes of sea salt. If you’re using balsamic glaze, add a few zig-zags on top. Serve immediately. The burrata starts to break down as it sits, so it’s best eaten fresh.

Total Time: About 10 minutes (5 minutes active, 5 minutes resting)

Built-in Troubleshooting:

• Oil is too thick? Add a teaspoon more olive oil. It should pour easily.
• Tomatoes are too acidic? Add a tiny pinch of sugar to the tomatoes before assembling.
• Burrata is too cold? It should be slightly cool but not hard. Let it sit out for 10 minutes before serving.

Expert Tips & Tricks for Perfect Basil Oil

Here’s everything I’ve learned from making this dozens of times. These tips will save you from my mistakes.

Don’t Cook the Basil
Heat destroys the fresh flavor of basil. If you warm the oil, you lose that bright, green taste. Keep it raw. If you’re worried about food safety with raw garlic, use a very small clove or omit it. The flavor is subtle enough that it doesn’t dominate.

Strain if You Want Clarity
If you don’t like bits of basil in your oil, strain it through a fine-mesh sieve before drizzling. It will be a clearer, more golden green. I like the bits for texture, but it’s personal preference.

Use the Best Olive Oil You Have
Since the oil is raw, its quality is front and center. Don’t use cheap, bitter oil. Spend the extra dollar on a good bottle. It’s not worth ruining the dish with bad oil.

Make Extra Basil Oil
I always make double the basil oil. It keeps in the fridge for up to a week. I use it on everything—pasta, grilled steak, roasted potatoes, and even on toast. It’s like liquid gold. I keep a small jar in my fridge at all times.

Don’t Skip the Salt on Tomatoes
Salting the tomatoes early is crucial. It breaks down the cell walls and releases the sugars. It’s the difference between bland tomatoes and flavorful ones.

Variations & Substitutions

Once you’ve nailed the basic version, here’s how you can mix it up. I’ve tried all of these.

Mediterranean Twist
Add a handful of kalamata olives and some crumbled feta cheese. It changes the flavor profile completely to something saltier and tangier. Great with crusty bread.

Caprese Upgrade
Swap the cherry tomatoes for sliced heirloom tomatoes and fresh mozzarella slices. It’s a classic Caprese salad but with the added richness of burrata and the punch of basil oil.

Spicy Kick
Add a pinch of red pepper flakes to the basil oil. It adds a nice heat that contrasts with the cool cheese. I love this version in the summer when I want something zesty.

Prosciutto Wrapped
Wrap small pieces of prosciutto around the tomatoes before serving. It adds saltiness and umami. It’s fancy and delicious.

Dietary Modifications:

• Gluten-Free This recipe is naturally gluten-free. Just check your olive oil and balsamic glaze for hidden gluten (rare, but possible).
• Dairy-Free Skip the burrata and use a vegan cheese alternative or just extra tomatoes and avocado. It’s not the same, but it’s still tasty.
• Low-Carb Skip the tomatoes and use cucumber slices instead. The basil oil still works great.

Serving & Storage

How to Serve:
I usually serve this straight from the platter at the dinner table—it looks rustic and stays warm. But here are other ways I’ve enjoyed it:

• With Bread Crusty sourdough or focaccia is perfect for scooping up the cheese and oil.
• As an Appetizer Serve it with crostini for a party. It’s elegant and easy.
• With Pasta Toss the basil oil with hot pasta and some of the tomato juices for a quick summer pasta sauce.

Storage Instructions:

Basil Oil: Store in an airtight jar in the fridge for up to a week. The oil will solidify in the cold—just let it sit at room temperature for 10 minutes before using. It might turn slightly brown, but it’s still good.

Tomatoes: Store in the fridge for up to 2 days. They’ll get softer, but the flavor remains. Don’t freeze them; they’ll turn to mush.

Burrata: Eat immediately. It does not store well. Once opened, it loses its freshness quickly. Buy only what you need.

Nutrition Information

I’m not a nutritionist, but here’s the breakdown if you’re tracking. This is a light, healthy meal.

Per Serving (based on 2 servings):

• Calories: 350
• Protein: 12g
• Carbs: 10g
• Fiber: 2g
• Fat: 30g
• Sodium: 200mg

What’s Good: High in healthy fats from olive oil, good source of calcium from burrata, rich in lycopene from tomatoes.

What to Know: Higher in calories from cheese and oil, but satiating. Contains dairy.

Final Thoughts

So that’s my go-to cherry tomato and burrata salad! I’ve probably talked your ear off at this point, but when you make a recipe this often, you have a lot to say about it.

This has saved weeknight dinners more times than I can count. It’s my answer to “what’s for dinner” when I’m tired, don’t want takeout, and still want something that tastes really good. My kids are happy, my husband’s happy, and I’m happy because I’m not stressed about cooking.

Make it yours! Try different add-ins, swap in your favorite vegetables, adjust the garlic. The best recipes are the ones you adapt to your family’s tastes.

If you make this, drop a comment and let me know what you think! I love hearing how recipes turn out in your kitchen. And if something doesn’t work, tell me that too—I’m here to help troubleshoot.

Happy cooking! And I hope your kitchen smells half as good as mine does right now.

Frequently Asked Questions

Can I use frozen basil for the oil?

You can, but the flavor won’t be as bright. Fresh basil is key for that vibrant green color and fresh taste. If you must use frozen, thaw it and squeeze out as much water as possible before blending. It will be darker and less aromatic.

Why did my basil oil turn brown?

Basil oxidizes quickly, especially when blended. If you let it sit out for hours, it will turn brown. To prevent this, add a squeeze of lemon juice to the oil, or store it in the fridge immediately. It’s still safe to eat, just not as pretty.

Can I make this ahead for a dinner party?

Sort of. Make the basil oil up to 2 days ahead and store in the fridge. Prep the tomatoes and tear the burrata right before serving. The burrata loses its texture if it sits too long, so assemble at the last minute.

What if I can’t find burrata?

Use fresh mozzarella. It’s not as creamy, but it’s still good. Or use a mix of ricotta and mozzarella. It’s not traditional, but it’s a decent substitute.

How do I reheat leftovers?

You don’t. This salad is best eaten fresh. The burrata doesn’t reheat well—it becomes rubbery. If you have leftovers, eat them cold within 24 hours.

Can I use olive oil instead of extra virgin?

No. Regular olive oil has a stronger, more bitter flavor. Extra virgin is mild and fruity, which is what you want in a raw application. Don’t skimp on the oil quality.

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