This is the side dish that ruins you for everything else. It’s essentially a Caprese salad, but one that decided to grow up. Forget the stiff, sliced mozzarella. This version stars burrata cheese—soft, yielding, and incredibly creamy. It’s fast. It’s bright. And honestly, I prefer it to the classic every time.
It took only 15 minutes to make this one time back in Austin, late spring. The first tomatoes of the season were in. Juicy. Impossible to resist. Since then I have made it a hundred times. If your garden or farmer’s market is spilling over with peak-season tomatoes, you need this in your life. Pair it with grilled meat. Throw it next to a bowl of pasta. It lifts whatever dull dinner you had planned to something much better.
What You Need
The star here is fresh burrata. Go to the dairy section. Look near the fresh mozzarella, which usually lives in a little tub of water to keep its shape. You want the whole pouch, intact.
Here is the rest of the lineup:
- Fresh Tomatoes – I use heirloom varieties for texture and cherry or grape tomatoes for that sharp, crisp pop. Mix the colors. Make it pretty. It matters.
- Balsamic Vinegar – Just the regular kind. Don’t waste money on the thick glaze or reduction unless you have it sitting there anyway. You toss the cherry tomatoes in this to sweeten them slightly. Tangy is better.
- Extra-Virgin Olive Oil – For fruitiness. Good quality matters here since it’s uncooked.
- Pesto – You can make your own. Or grab the jar from the store. No shame in it. We want basil flavor. Bright. Nutty.
- Herbs – Basil and mint. Use whatever your garden produced. Or mix them. They bring the delicate finish.
- Salt and Pepper – Essential. I prefer flaky sea salt. It crunches. It balances the wetness of the fruit.
The Assembly
Simple is the word here. Don’t overthink it.
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Prep the fruit of the vine. Slice your heirloom tomatoes thick. Use a serrated knife. Saw through them. This saves you from squishing out all the juices before anyone has had a bite. Cut your cherry tomatoes in half. Toss them in the bowl with balsamic vinegar, olive oil, salt, and pepper. Spread the heirlooms on a platter. Sprinkle the dressed cherry tomatoes over top.
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Break the cheese. Take that ball of burrata and tear it into rough chunks. Place them directly on the tomatoes. The messiness is part of the appeal.
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Finish strong. Dollop the pesto. Drizzle more oil. Salt and pepper again. Garnish with the fresh herbs.
Serve it immediately. Wait an hour and the flavors still work, but the fresh herbs go limp if they sit. Save the basil for the last second.
Why bother with mozzarella when this exists? I’m just saying.
Try this if you like Panzanella. Or a simple Greek Salad. Or really, any salad that respects the ingredients.
It’s summer. Eat it warm. Eat it cold. Just eat it.
