Tomato Burrata Salad with Balsamic Glaze

Let Me Tell You Why I Love This Tomato Burrata Salad

Alright, I have to be honest: Tomato Burrata Salad with Balsamic Glaze is my secret weapon when I want people to think I put in loads of effort, but actually, it’s one of the least complicated things I make. The first time I threw this together was at my sister’s barbecue, middle of summer, sunburned shoulders and all (I don’t learn, apparently), and someone actually said it looked “restaurant quality.” Not gonna lie, I may have done a little chef’s bow right then. The best part is, it’s fancy enough to impress, but half the time I’m just raiding my fridge for whatever tomatoes I haven’t forgotten about. Anyway, if you love the combo of creamy burrata, juicy tomatoes, and that sweet tangy balsamic glaze… you’re in the right spot. Also, who knew tearing cheese could be so cathartic?

Why You’ll Love This (No, Seriously)

I make this when I want something fresh but can’t be bothered to cook. My family goes crazy for this because it’s basically cheese and tomatoes, but they act like it’s haute cuisine. (Honestly, it bails me out when I forget to plan a side.) The balsamic glaze is my “ace in the hole”—it covers a multitude of sins, like when I accidentally get tomatoes that are a bit meh. Also, this salad is basically impossible to mess up, unless you drop the burrata on the floor—ask me how I know.

What You Need (and a Few Swaps I’ve Tried)

• Tomatoes: Any kind, really. I usually grab a handful of cherry or grape tomatoes, but I’ve used sliced beefsteaks when that’s all I had. My Nan swears by heirlooms, but honestly, whatever’s ripe works.
• Burrata Cheese: One big ball (about 125g) or a couple of smaller ones. If you can’t find burrata, a super creamy mozzarella does the trick—I once used ricotta in a pinch and it was… okay.
• Fresh Basil: A small bunch, torn up. Sometimes I forget it and use a bit of arugula instead, or even parsley (don’t tell the purists).
• Balsamic Glaze: Store-bought is fine—I’m not Ina Garten. If you want to make your own, here’s a simple recipe I sometimes use if I’m feeling patient.
• Olive Oil: A drizzle. If you’re low, just skip it. I won’t judge.
• Salt & Pepper: To taste. Sometimes I add a pinch of flaky sea salt at the end (so good).
• Optional: Crusty bread. Not technically in the salad, but don’t underestimate the joy of mopping up that leftover glaze.

How To Throw This Together (And Where I Usually Sneak a Taste)

1. Slice or halve your tomatoes. Toss them on a big plate or shallow bowl. If they’re not super ripe, let them sit with a pinch of salt for 5-10 minutes. (This is when I usually snack on a few—chef’s tax!)
2. Plop the burrata on top. Sometimes I tear it open so the creamy middle oozes out. Looks a bit messy, but that’s the fun part.
3. Scatter your basil (or whatever green thing you have). No need to be precious about it—just tear and toss.
4. Drizzle olive oil and balsamic glaze. Zig-zag it all over. Don’t worry if it looks a bit chaotic; it always does at this stage.
5. Finish with salt and pepper. And maybe a little more drizzle of glaze, if you’re like me and can’t help yourself.
6. Take a photo for your mates (or not). Dig in!

Notes (Lessons Learned the Hard Way)

• If your tomatoes are a bit bland, let them sit with salt for a bit longer. Actually, I find it works better if you use a mix of tomato types for extra flavor.
• Don’t overdo the balsamic glaze. I used to drown the whole thing, but honestly, less is more.
• Burrata is best at room temp. Once, I used it straight form the fridge and it was kind of rubbery—give it a half hour on the counter if you can.

Stuff I’ve Tried (And One That Was a Flop)

• Added grilled peaches once—actually amazing, highly recommend in summer.
• Tried roasted red peppers; turns it into more of an antipasti vibe. Not bad!
• Balsamic vinegar instead of glaze—hmm, too sharp for me. Maybe if you reduce it down first?
• Once tossed in pine nuts. Good crunch, but my kids picked them all out, so maybe not for everyone.

What You’ll Need (But Honestly, Improvise)

• Sharp knife for tomatoes. Or just a butter knife if that’s all you’ve got—I’ve done it in a pinch.
• Big serving plate or shallow bowl. Mixing bowl works too, but less pretty.
• Cutting board? If you don’t have one, just use a clean plate. I won’t tell.

How To Store It (Spoiler: It Never Lasts Long)

Technically, you can cover leftovers and keep them in the fridge for a day—maybe two at a stretch. Honestly, in my house it never lasts more than a day. If you do end up with leftovers, the tomatoes get even juicier overnight, which I actually like (but the burrata might get a bit firmer, so just sayin’).

How I Like To Serve It (And a Little Family Quirk)

This is 100 percent a stand-alone salad, but sometimes I set out a big platter with torn bread—sourdough if I’m being fancy, or whatever loaf is around. My dad likes to sneak anchovies on his, which… isn’t for everyone, but hey, to each their own. Sometimes I serve it alongside grilled chicken (see this method) if we’re making a meal of it.

Some “Pro” Tips (Learned the Stubborn Way)

• Once tried making my own balsamic reduction and rushed it—ended up with sticky, burnt mess. Go low and slow, or just use store-bought. No shame.
• Let the cheese warm up. Cold burrata doesn’t spread as nicely. I keep forgetting this and regretting it.
• Don’t use flavorless tomatoes. If that’s all you have, maybe roast them a bit first. Or just wait for tomato season (easier said than done where I live!).

Questions I Actually Get Asked

• Can I use mozzarella instead of burrata?
  Absolutely. It’s a little less creamy, but still great—once I even used those little bocconcini balls and nobody noticed.
• Is store-bought balsamic glaze really okay?
  Yep! I use it most of the time. If you want to make your own, it’s easy, but honestly, life is too short sometimes.
• What if I don’t like basil?
  Just skip it, or use parsley, or even a handful of arugula. It’s your salad; do what you want.
• My tomatoes aren’t ripe. What should I do?
  Toss them with salt and let them sit a bit longer. Or, on second thought, try roasting them for a few minutes if you can be bothered.
• Can I make this ahead?
  Sort of. You can prep the tomatoes and glaze ahead, but add the burrata and basil just before serving so it doesn’t get soggy (learned that the hard way!).
• Does it really matter what kind of olive oil I use?
  I mean, purists will say yes, but I’m not that fancy. Just don’t use the super cheap stuff if you can avoid it.

Oh, and before I forget—if you’re curious about burrata (or want to make your own, which is wild but some people do), Serious Eats has a great explainer. I tried once… let’s just say I’m happy to leave it to the pros.

Last thing: If you make this, let me know how it goes—or what you swapped in. I’m always looking for new ideas, and besides, misery (and kitchen disasters) love company.