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Terrific Tomato Burrata Salad
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Terrific Tomato Burrata Salad

Change up your everyday green salad with this heavenly Tomato Burrata Salad with a flavorful vinaigrette and simple homemade croutons!
Vinaigrette makes about ¾ cup.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Salad
Cuisine: American
Keyword: Tomato Burrata Salad
Servings: 6 servings
Author: Kyle

Ingredients

Croutons:

  • pound white bread, (any bread will work - french, brioche, day-old bread, left over hot dog buns (why not?!)
  • 1 ½ Tablespoons extra virgin olive oil

Vinaigrette:

  • 3 Tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon mayonnaise
  • 1 clove garlic, minced
  • ½ Tablespoon minced fresh oregano, or 1 teaspoon of dried oregano
  • ½ Tablespoon minced shallots
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper
  • ½ cup extra virgin olive oil

Salad:

  • 3 pounds assorted tomatoes, including heirloom tomatoes in various sizes, shapes and colors
  • salt and pepper, to taste
  • 3 - 4 Tablespoons sliced basil
  • 8 - 9 ounces burrata cheese

Instructions

Vinaigrette:

  • In a small bowl, whisk together the vinegar, mustard, mayonnaise, garlic, oregano, shallots, salt and pepper until combined.
  • Slowly add the olive oil while continuing to whisk until the dressing is completely combined.

Croutons:

  • Preheat the oven to 375℉.
  • Tear or cut bread into bite-sized pieces (cubes). I leave the crust on.
  • Place the bread in a medium-size bowl.
  • Drizzle the olive oil onto the bread and toss with your hands making sure that each piece has some olive oil on it. Add more olive oil if needed.
  • Dump the croutons onto a rimmed baking sheet and spread out into a single layer.
  • Bake for 10-15 minutes until lightly brown. Watch this closely as some bread will toast quicker than others.
  • Remove from oven and cool.

Salad:

  • Cut the tomatoes in any way you would like. Sometimes I cut some of the bigger tomatoes into slices and some of them into wedges. If using cherry tomatoes, cut them in half. 
  • Arrange ½ of the cut tomatoes on a platter and lightly sprinkle with salt and pepper. If you sliced tomatoes, use these for the bottom layer of the salad.
  • Lightly spoon just a little bit of the vinaigrette onto the tomatoes and then sprinkle with ½ of the sliced basil leaves.
  • Cut the burrata cheese into about 2" pieces. Spoon the cheese on top of the tomatoes on the platter.
  • Add the remaining tomatoes to the top of the cheese (letting some of the burrata show through).
  • Spoon more vinaigrette on top of the salad (the amount is up to you). I usually use about 2 Tablespoons and pass the remaining dressing around the table for those that might like more.
  • Sprinkle the top of the salad with the remaining basil.
  • Enjoy!
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