Prep Time: 25 min.
This tomato burrata salad is everything you want in a special occasion dish! Made with bright cherry tomatoes, creamy avocado, and burrata, this dish is quick to prepare and perfect for Valentine’s Day or any special occasion.
I love burrata and infuse its flavors into my meals as often as possible with recipes like my summer burrata salad and baked burrata pasta. Yet, when it comes to special dinners, this avocado, tomato, and burrata salad is the dish I turn to.
Simple yet elegant, it comes together in less than 30 minutes and makes enough to feed several guests. Top it with a drizzle of balsamic glaze for a sweet, tangy finish, and sit back as your guests rave.
Ingredients You’ll Need
Please be sure to scroll down to the recipe card below for the complete details!
• Avocado - This adds a creamy consistency and a boost of good-for-you fats.
• Burrata - The star of the show! Serve your burrata at room temperature for the best taste and texture.
• Tomatoes - Use a combination of grape or cherry tomatoes and ombré cherry tomatoes for a visually appealing platter with a bold, slightly sweet taste.
• Basil - Used to replicate the flavor of flower leaves, this herb also adds a pop of color and a bright, refreshing taste.
• Olive oil - High-quality extra virgin olive oil acts as a sort of salad dressing, adding richness to the salad.
• White wine vinegar - The tangy flavor balances the richness, creating a well-rounded taste.
How to Make a Tomato Burrata Salad with Avocado
1. Begin to plate. Place the burrata cheese in the center of a large platter.
2. Prepare the avocado. Halve an avocado, cut slices, and flatten them. Then use heart-shaped cutters to create hearts. Repeat with the second avocado half and transfer the hearts to the serving platter.
3. Cut the tomatoes. Slice the center of a red or yellow grape tomato at an angle. Then, slice each half to make two hearts. Place the hearts on top of the burrata, use two basil stems as flower stems, and finish with basil leaves.
4. Serve. Drizzle the burrata with olive oil and white wine vinegar, then finish with a sprinkle of sea salt and pepper. Enjoy!
Possible Variations
• White vinegar - Use balsamic glaze instead for a bolder, sweeter flavor.
• Fruit - Add slices of strawberry, apple, or pomegranate for extra texture and sweetness.
• Basil - Use mint in place of basil for a brighter taste.
• Protein - Add pieces of salami, ham, or prosciutto for a main course salad.
FAQs
Can I make this tomato burrata salad ahead of time?
I don’t recommend storing the assembled salad. However, you can slice the tomatoes and avocado hearts a few hours in advance, storing them in separate airtight containers in the fridge. Sprinkle the produce with lemon juice to prevent browning, and assemble the salad as usual when you’re ready to serve.
How should I serve this burrata salad?
Enjoy this salad as a light meal with a side of crusty bread. However, I prefer to serve it as an appetizer or side dish with grilled chicken, steak, or salmon.
More Showstopping Salads
Ingredients
- 1 avocado
- 1 burrata
- 1 grape tomato (red or yellow)
- 200 grams ombré cherry tomatoes
- 1 basil leaf
- 2 basil stems
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- sprinkle of sea salt
- pinch of pepper
- medium heart-shaped cookie cutter
- small heart-shaped cookie cutter
Instructions
Serves 3-4.
1. Place the burrata in the center of a platter.
2. Halve an avocado and cut it in 2-3 mm pieces lengthwise.
3. Spread the avocado flat with your fingers.
4. Use the medium and small heart-shaped cutters to make the weaved hearts.
5. Repeat with the other avocado half.
6. Lift the avocado hearts with a broad knife and place them on the platter.
7. Halve the ombré cherry tomatoes and place them in order by color as I have done.
8. Cut the center of a red or yellow grape tomato at an angle.
9. Halve each half down the middle and match the opposing halves to make two hearts. Take a look at Cherry Tomato on Rye to watch how I do it.
10. Place the tomato hearts on the burrata.
11. Cut two pieces of basil stem (about 2-3 cm / 1 inch) and place them in a v-shape above the tomato hearts.
12. Top with a basil leaf.
13. Drizzle some olive oil and white wine vinegar over the avocado and tomatoes.
14. Sprinkle with sea salt and pepper.
15. Serve.
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