Sunny Cherry Tomato Burrata Bliss: A Summer Salad Sensation

Imagine a sun‑kissed plate where plump cherry tomatoes burst with sweetness, creamy burrata melts into a velvety ribbon, and a drizzle of basil‑lime vinaigrette ties everything together. That’s the magic of Sunny Cherry Tomato Burrata Bliss, a salad that feels like a warm summer afternoon on a plate.

What makes this dish truly special is the contrast between the juicy, slightly charred tomatoes and the silky, buttery interior of burrata, all lifted by a bright, herb‑forward dressing that never overpowers.

This salad is perfect for picnics, brunches, or a light dinner for anyone who loves fresh, seasonal flavors without the fuss of heavy cooking. It shines at outdoor gatherings, but also makes a sophisticated starter for a weeknight dinner.

The process is straightforward: quickly sear the tomatoes, toss them with a quick vinaigrette, nestle generous rounds of burrata on top, and finish with a handful of fresh herbs and a pinch of sea salt. In under half an hour you’ll have a restaurant‑quality salad ready to serve.

Why You'll Love This Recipe

Ingredients

For this salad I focus on peak‑season produce and high‑quality dairy. Ripe cherry tomatoes provide natural sweetness and a slight acidity, while burrata delivers a luscious, buttery core. Fresh basil, lemon zest, and extra‑virgin olive oil create a fragrant vinaigrette that brightens every bite. A sprinkle of flaky sea salt and cracked pepper finishes the dish with just the right amount of crunch and depth.

Main Ingredients

• 2 pints cherry tomatoes (about 500 g)
• 200 g fresh burrata cheese (one large ball)
• 2 cups mixed baby greens (arugula, spinach, or micro‑greens)

Basil‑Lime Vinaigrette

• 3 Tbsp extra‑virgin olive oil
• 1 Tbsp freshly squeezed lime juice
• 1 tsp lime zest
• ½ cup fresh basil leaves, loosely packed

Seasonings & Garnish

• 1 tsp flaky sea salt
• ¼ tsp freshly cracked black pepper
• Optional: pinch of red‑pepper flakes for heat

The harmony of these ingredients is what makes this salad sing. The tomatoes gain a caramelized edge when seared, which deepens their flavor, while the burrata stays cool and creamy, providing a luxurious mouthfeel. The basil‑lime vinaigrette adds acidity and herbaceous brightness, and the final seasoning lifts every component without masking their natural qualities.

Step-by-Step Instructions

Preparing the Tomatoes

Begin by rinsing the cherry tomatoes and patting them dry. Slice each tomato in half lengthwise, leaving the skins intact for a bit of rustic texture. Toss the halves with a drizzle of olive oil, a pinch of sea salt, and cracked pepper. This light coating ensures they caramelize evenly and develop a sweet‑tart flavor when seared.

Cooking the Tomatoes

1. Heat the Skillet. Place a large skillet over medium‑high heat and add 1 Tbsp olive oil. Heat until the oil shimmers but does not smoke, about 2 minutes. This temperature is ideal for quick searing without burning.
2. Sear the Halves. Arrange the tomato halves cut‑side down in a single layer. Cook undisturbed for 2–3 minutes until the skins blister and develop a deep, caramelized color. Flip and cook another 1 minute just to warm the other side. The brief sear concentrates the sugars while preserving a juicy interior.
3. Remove & Cool. Transfer the tomatoes to a bowl and let them cool slightly. This prevents the heat from melting the burrata prematurely and makes them easier to handle when assembling the salad.

Making the Basil‑Lime Vinaigrette

While the tomatoes rest, combine the olive oil, lime juice, lime zest, and fresh basil in a blender or food processor. Pulse until the basil is finely chopped and the mixture emulsifies into a smooth, bright green dressing. Taste and adjust with a pinch more salt or pepper if needed. The acidity will balance the richness of the burrata.

Assembling the Salad

1. Lay the Greens. Spread the mixed baby greens on a large serving platter or individual plates, creating an even base for the toppings.
2. Add Tomatoes. Distribute the warm, seared cherry tomato halves over the greens, arranging them in a circular pattern for visual appeal.
3. Place Burrata. Gently set the whole ball of burrata in the center of the platter. Its creamy interior will naturally ooze into the surrounding greens as you serve.
4. Dress & Finish. Drizzle the basil‑lime vinaigrette over the entire salad, allowing it to cascade around the burrata. Sprinkle the remaining flaky sea salt, cracked pepper, and optional red‑pepper flakes for a hint of heat. Finish with a few torn basil leaves for extra aroma.

Serving

Serve the salad immediately while the tomatoes are still warm and the burrata is at room temperature. Encourage guests to tear the burrata and mix it through the greens, allowing the creamy cheese to coat each bite with its luscious texture. Pair with a crisp white wine or sparkling water for a refreshing finish.

Tips & Tricks

Perfecting the Recipe

Flavor Enhancements

For an extra pop, drizzle a teaspoon of aged balsamic reduction over the finished salad. A handful of toasted pine nuts adds a pleasant crunch, and a few shavings of Pecorino Romano bring a salty umami depth that complements the burrata beautifully.

Common Mistakes to Avoid

Avoid over‑cooking the tomatoes; they should stay slightly firm to prevent a soggy salad. Also, resist the urge to over‑mix the vinaigrette—excess blending can break down the basil, resulting in a bitter taste.

Pro Tips

Variations

Ingredient Swaps

Swap burrata for fresh mozzarella if you prefer a firmer cheese, or try a creamy goat cheese for a tangier profile. Replace cherry tomatoes with heirloom grape tomatoes for a slightly sweeter bite, or add sliced avocado for extra richness and a buttery texture.

Dietary Adjustments

For a vegan version, use a plant‑based “burrata” made from cashew cream and replace the olive oil with avocado oil if desired. Ensure the basil‑lime dressing contains no honey or dairy additives. Gluten‑free diners can enjoy this as‑is, as no gluten‑containing ingredients are present.

Serving Suggestions

Pair the salad with grilled crusty sourdough, a side of herbed quinoa, or a chilled glass of rosé. For a heartier meal, add grilled shrimp or seared scallops on top of the greens for a surf‑and‑turf twist.

Storage Info

Leftover Storage

Allow any leftovers to cool to room temperature, then transfer the salad (minus the burrata) to an airtight container. Store in the refrigerator for up to 2 days. Keep the burrata in a separate container, lightly drizzled with olive oil, to preserve its creamy texture. If you anticipate longer storage, freeze the tomatoes and vinaigrette separately for up to 1 month.

Reheating Instructions

This salad is best served cold, but if you prefer warm tomatoes, gently reheat them in a skillet over medium heat for 2–3 minutes. Avoid microwaving the burrata; instead, let it come to room temperature before serving to retain its silkiness.

Frequently Asked Questions

This Sunny Cherry Tomato Burrata Bliss brings together bright summer flavors, elegant textures, and a lightning‑fast prep time. By following the step‑by‑step guide, you’ll create a salad that feels both indulgent and wholesome, perfect for any occasion. Feel free to experiment with the suggested swaps and pairings—cooking is an invitation to make the recipe truly yours. Enjoy every creamy, tangy, and sun‑kissed bite!