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 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.
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.
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
- Cut the beefsteak tomatoes into thick slices or wedges. Halve the cherry tomatoes.
- On a large plate or platter, arrange the tomato slices and scatter the cherry tomatoes on top.
- Gently pat the burrata dry with a paper towel and place it in the center of the plate.
- In a small blender or tall jug, add a handful of basil (reserve a few leaves 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 sauce. If it’s too thick, add a little more olive oil or a tablespoon of cold water. Taste and adjust the salt if needed.
- Lightly season the tomatoes on the plate with salt and pepper. Drizzle with 1 tablespoon of olive oil and balsamic vinegar.
- Spoon small amounts of pesto over the burrata and tomatoes in several spots, and serve the remaining pesto in a small bowl on the side.
- Garnish with the reserved basil leaves and serve immediately, preferably with crusty bread.
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.
