This Italian Burrata Salad with roasted tomatoes is the perfect Mediterranean dish for a hot summer day! Roasted cherry tomatoes with fresh minced garlic and oregano, topped with rich and creamy Burrata cheese, basil leaves and a drizzle of extra virgin olive oil!
Italian Burrata Salad with Roasted Tomatoes
Today I’m sharing with you one of my favorite summer dishes: Italian Burrata Salad with Roasted Tomatoes!
Think cherry tomatoes sprinkled with garlic and oregano, roasted until burst and fragrant, served with a deliciously creamy Burrata on top!
You can serve this as an appetizer for 4 people or as an actual salad/side for 2.
I’m known for gobbling it up all by myself, so that’s definitely possible if you’re a cheese lover like me, just keep in mind that Burrata is *VERY* rich 😝 !
This dish is ready in 25 minutes and it will literally make you feel like you’re somewhere on the Amalfi coast, living a worry-free aesthetic life. Yup, the Mediterranean vibes are strong with this one! 🙂
Let’s get started!
Ingredients for Italian Burrata Salad
You’ll find the full recipe + ingredients in the recipe card down below but this is what you’ll need:
- Olive oil. Invest in a good-quality extra-virgin olive oil for this recipe! Cheap olive oil can taste very pungent and bitter and it can definitely affect the flavor of this delicate dish.
- Tomatoes. You want to use cherry tomatoes for this recipe. You can also get different colored tomatoes to add more visual interest to your salad!
- Garlic. I like using fresh garlic cloves for this recipe but you can also use garlic flakes or powder if that’s what you have on hand.
- Oregano. Use dried oregano but if you do have some fresh oregano, definitely use it to top off the dish before serving!
- Salt and pepper. I recommend freshly cracked pepper for best flavor, I also like to use quite a bit of black pepper because I like a little zing but feel free to add as much or as little as you’d like!
- Burrata. Definitely invest in a good Burrata because it’s the star of the show and make sure to drain it and leave it out on the counter for 30 minutes before serving. You want it to be room temperature or it won’t be creamy and flavorful!
- Basil. You’ll need a handful of fresh basil leaves (or more if you’re a basil lover) for this recipe.
- Balsamic vinegar. This is optional but if you like the flavor of balsamic vinegar, I recommend drizzling it on top right before serving! I recommend using traditional or condiment grade for best flavor. For context, condiment is a bit more affordable, easier to find and still delicious while traditional is typically harder to find and definitely more expensive as it’s usually 10-12+ years aged.
What is Burrata cheese?
Burrata is similar to mozzarella but it’s much richer, creamier and more flavorful. It has an edible outer casing just like mozzarella while the inside contains fresh cream and stracciatella (a stringy curd) which is what gives it that incredibly rich and creamy texture.
It’s made of cow’s milk and was invented in Southern Italy just a century ago making it a pretty young cheese compared to traditional mozzarella that’s been around for much, much longer!
Burrata is available throughout most of Europe and North America, provided you visit a grocery store with a good cheese section. If you can’t find it, try a specialty store. Unfortunately, outside of Europe and NA, it’s pretty difficult if not impossible to find!
How to make Italian Burrata Salad
You’ll find the full recipe with step-by-step instructions in the recipe card down below but this is what to expect:
- Roast the cherry tomatoes. Wash and drain the tomatoes, coat them in olive oil, oregano, garlic, salt, and pepper and roast them until burst.
- Place the burrata on top of the hot tomatoes and serve topped with extra olive oil, basil, and balsamic vinegar if desired.
What to serve with it + optional add-ons!
- Bread or crackers! If you plan on serving this as an appetizer, make sure to stock op on vectors so people can use the Burrata and tomatoes as a dip. I recommend bruschetta, crostini or a French baguette for a fancier option. Sourdough, rye bread, and of course the gluten-free version of any of these options will also work. I personally love rice and corn crackers (pictured) as they’re light and crispy!
- Prosciutto. If you eat meat, I recommend a few slices of prosciutto crudo or salami! If you plan on serving prosciutto, Italian breadsticks (the thin, hard ones, not the Italian-American version) can be another fun addition to this dish as people can wrap the prosciutto around the breadsticks and dip it in the burrata! YUM!
- Fruit. If you like fancy and elevated dishes, strawberries, blackberries or peaches make a great addition to this dish!
- Fresh herbs. I love fresh oregano but other options like thyme will work too.
- Pistachios. I recommend crushed pistachios.
- Olives. Regular green or black olives or Kalamata olives for even more flavor. Kalamata are Greek so keep that in mind if you’re trying to stick to Italy for this recipe. Still, they’re absolutely delicious when paired with Burrata and tomatoes!
HAPPY COOKING! I hope you’ll love this delicious Burrata recipe as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
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Italian Burrata Salad with Roasted Tomatoes
Ingredients
- 1 lb (453 g) cherry tomatoes washed and drained
- 3 tbsp high-quality extra-virgin olive oil
- 2 cloves garlic finely minced
- 1 and 1/4 tsp salt or to taste
- 1/2 tsp dried oregano
- Freshly cracked black pepper to taste
- 1 8-oz package (1 226-g) Burrata room temperature
- 1/4 cup (5 g) fresh basil leaves
- Balsamic vinegar traditional or condiment grade, optional
Instructions
- Preheat the oven to 400F.
- Prepare the tomatoes. In a large mixing bowl, add the cherry tomatoes, 2 tbsp of olive oil, garlic, salt, oregano, and pepper. Mix until the tomatoes are evenly coated with olive and spices, then transfer to a non-stick baking sheet or a medium baking dish.
- Bake for 20-25 minutes or until the tomatoes have burst.
- Assemble and serve. Remove the roasted tomatoes from the oven and immediately top them with the room temperature Burrata, drizzle with 1 tbsp of olive oil and balsamic vinegar (if desired) and serve with bruschetta, crostini, baguette, or your favorite crackers.
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