Burrata with Tomatoes & Basil

Burrata with tomatoes and basil is the kind of dish that proves a good recipe does not need a long ingredient list. Creamy burrata, juicy tomatoes, fresh basil, toasted nuts, olive oil, and a little balsamic come together in about 15 minutes. The result is fresh, creamy, slightly tangy, and perfect with crusty bread.

What Is Burrata?

Burrata is a fresh Italian cheese that looks much like mozzarella from the outside, but the center is softer and richer. Its creamy filling is made with stracciatella, a mixture of mozzarella curds and cream. That contrast between the firmer outer layer and the silky center is what makes burrata so good with fresh tomatoes.

Why This Burrata with Tomatoes & Basil Works

The tomatoes bring sweetness and acidity, while burrata adds richness. Fresh basil keeps the dish bright, and balsamic vinegar adds just enough tang to bring everything together. Toasted pine nuts or pistachios add a little crunch, which keeps the soft cheese and tomatoes from feeling one-dimensional.

Ingredients

• 1 pint cherry or grape tomatoes, halved
• 1/4 cup oil-packed sun-dried tomatoes, thinly sliced
• 1 tablespoon fresh basil, thinly sliced, plus extra for garnish
• 1 medium garlic clove, finely minced
• 1/4 teaspoon fine salt
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
• 2 teaspoons balsamic vinegar or balsamic glaze, divided
• 8 ounces burrata, preferably 2 small balls
• 1 1/2 tablespoons pine nuts or chopped roasted pistachios
• Freshly ground black pepper, to taste
• Flaky sea salt, optional
• Crostini or crusty bread, for serving

Also Read: Peach and Burrata Salad

How to Make Burrata with Tomatoes & Basil

1. Toast the nuts

Place the pine nuts in a small dry skillet over medium-low heat. Toast them for about 3 to 5 minutes, stirring often, until they smell nutty and develop a light golden color. They can burn quickly, so keep an eye on them. Transfer them to a small bowl and let them cool.

2. Make the tomato mixture

Add the cherry tomatoes, sun-dried tomatoes, sliced basil, garlic, salt, 1 tablespoon olive oil, and 1 teaspoon balsamic vinegar to a shallow serving bowl. Toss gently so the tomatoes are coated without becoming mushy.

3. Add the burrata

Place the burrata in the center of the tomato mixture. Gently tear the cheese open with your fingers or a small knife so the creamy center starts to spread into the tomatoes.

4. Finish the dish

Drizzle the remaining olive oil and balsamic vinegar over the burrata. Scatter the toasted pine nuts or pistachios on top, followed by a few fresh basil leaves and freshly ground black pepper. Add a small pinch of flaky sea salt if you like.

5. Serve

Serve immediately with toasted crostini, sourdough, or another crusty bread. The bread is useful here because it gives you something to scoop up all that creamy cheese, tomato juice, olive oil, and balsamic.

What You Can Do Better

Use ripe tomatoes. Since this is a mostly raw dish, the tomatoes do a lot of the work. Choose tomatoes that smell fresh and feel juicy rather than pale or underripe.

Bring the burrata closer to room temperature. Very cold burrata does not have the same soft texture or full flavor. Let it sit out for a short while before serving, while still following the storage instructions on the package.

Do not skip the toasted nuts. Pine nuts or pistachios add a small but noticeable crunch and make the dish feel more complete.

Go easy on the balsamic. A little acidity is enough. Too much balsamic can overpower the delicate burrata and fresh basil.

Serve it fresh. This dish is at its best shortly after assembling. If you need to prepare it ahead, keep the tomato mixture, burrata, and toppings separate and put everything together just before serving.

Also Read: Avocado Toast with Tomato

Easy Variations

You can make this recipe your own without changing its basic character. Replace some of the tomatoes with sliced peaches, nectarines, cherries, or cantaloupe for a sweeter summer version. Pistachios work especially well with fruit. You can also swap the pine nuts for another toasted nut or leave them out if necessary.

What to Serve with Burrata and Tomatoes

This works beautifully as an appetizer, side salad, or light lunch. Serve it with grilled bread, focaccia, crostini, grilled vegetables, pasta, or a simple green salad. For a larger meal, it also makes a nice starter before grilled chicken, fish, or pasta.

Also Read: Caprese Chicken Recipe

Recipe Information

Nutritional Information

The following values are approximate and will vary depending on the burrata, amount of oil, nuts, and other ingredients used. Bread is not included in the estimate.

Also Read: Baked Pork Ribs in Oven Recipe

Frequently Asked Questions

Can I make burrata with tomatoes ahead of time?

You can prepare the tomato mixture a little ahead, but it is better to add the burrata and final toppings shortly before serving. This keeps the cheese creamy and the tomatoes fresh.

What can I use instead of burrata?

Fresh mozzarella is the easiest substitute. The texture will be less creamy, but it still works very well with tomatoes, basil, olive oil, and balsamic.

Can I use regular tomatoes instead of cherry tomatoes?

Yes. Ripe plum, vine-ripened, or heirloom tomatoes can all work. Cut larger tomatoes into bite-sized pieces and use tomatoes that are flavorful and juicy.

Can I use pistachios instead of pine nuts?

Absolutely. Chopped roasted pistachios add a slightly different flavor and a pleasant crunch.

How should I store leftovers?

Cover leftovers and refrigerate them. For the best texture and flavor, however, this recipe is better eaten on the day it is assembled.