Name: Fresh Italian Tomato Burrata Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Italian
Ingredients: 4 small cucumbers (or 1 English cucumber, sliced); 2 large tomatoes (or 5 smaller on the vine tomatoes, cut into wedges); 8 oz burrata cheese (torn); ½ cup kalamata olives (pitted and cut in half); ½ cup fresh herbs (basil and dill coarsely chopped); ¼ cup extra virgin olive oil; ½ lemon (juiced and zested); Sea salt (to taste)

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Introduction

This Fresh Italian Tomato Burrata Salad is a vibrant and refreshing dish perfect for warm days. Combining creamy burrata, ripe tomatoes, crisp cucumbers, and a zesty lemon dressing, it’s a simple yet elegant salad that highlights fresh summer flavors.

A fresh salad is served in a white round plate with a thin brown rim, filled with three main layers: bright red cherry tomato halves and larger tomato chunks, green cucumber slices, and chunks of creamy white cheese scattered on top. Dark purple olives add contrast throughout the salad, while fresh green basil leaves and small sprigs of dill are spread over everything, giving a vibrant and textured look. Around the plate on the white marbled surface are torn pieces of crusty bread, a small white bowl with yellow dressing, and another small bowl with white flaky salt near fresh green herbs. A beige cloth napkin and a white bowl with more salad are slightly visible on the right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 small cucumbers (or 1 English cucumber, sliced)
2 large tomatoes (or 5 smaller on-the-vine tomatoes, cut into wedges)
8 oz burrata (torn)
½ cup kalamata olives (pitted and cut in half)
½ cup fresh herbs (basil and dill, coarsely chopped)
¼ cup extra virgin olive oil
½ lemon (juiced and zested)
Sea salt (to taste)

Instructions

Step 1: Arrange the sliced cucumbers evenly on a large serving platter.
Step 2: Add the tomato wedges over the cucumbers, distributing them evenly.
Step 3: Scatter the torn burrata and halved kalamata olives across the salad.
Step 4: In a small bowl, whisk together the extra virgin olive oil, lemon juice, and lemon zest to create the dressing.
Step 5: Drizzle the dressing over the salad, then sprinkle generously with flaky sea salt and the fresh herbs.
Step 6: Serve immediately, ideally with toasted bread on the side for a complete meal.

Tips & Variations

Use heirloom tomatoes for extra color and flavor variation.
Substitute fresh herbs with mint or oregano for a different aromatic touch.
Add a splash of balsamic vinegar to the dressing for a tangy twist.
For a heartier salad, include thinly sliced red onions or roasted pine nuts.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 1 day. Burrata is best eaten fresh, so add it just before serving if preparing ahead. Reheat is not recommended; serve chilled or at room temperature.

How to Serve

A white plate with two main layers of fresh vegetables: sliced bright green cucumbers and red tomato wedges, mixed with dark purple olive slices. On top, soft white chunks of cheese and green basil leaves are scattered, along with small sprigs of fresh dill for garnish. Around the plate, there are pieces of torn bread with a light, airy texture, and small bowls containing bright yellow dressing and coarse white salt. The whole scene is set on a white marbled surface with some green dill sprigs and basil leaves placed nearby. A silver fork rests on the edge of the plate, partly lifting a bite of salad. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use mozzarella instead of burrata?

Yes, fresh mozzarella can be used as a substitute, but the salad won’t have the same creamy, rich texture that burrata offers.

What can I serve with this salad?

This salad pairs wonderfully with crusty toasted bread or as a fresh side to grilled meats and seafood.