Here’s a delicious Burrata Salad with summer tomatoes, beets, basil and flavorful basil oil – perfect for summer dinners and gatherings. Elegant and flavorful. + 20+ Fresh Beet Recipes.

A beautiful Burrata Salad with tomatoes, beets, basil and flavorful basil oil, drizzled with balsamic glaze.

Do not be concerned with the fruit of your action- just give attention to the action itself.  The fruit will come of its own accord. ~Eckhart Tolle

This Burrata Salad recipe is one of my summertime favorites. It highlights juicy ripe summer tomatoes and colorful beets, both at their peak right now! Basil is in season too, and so it makes perfect sense, at least in my mind why they taste so good together. Creamy Burrata brings it all together!

But First, What is Burrata?

Burrata is an Italian ball of cheese, similar in appearance to fresh mozzarella, packed in water, but with a soft, creamy ricotta-like interior. It is heavenly.  It’s incredibly delicious in this salad, so much so, that I almost want to say, if you can’t find the burrata, wait to make the salad until you can get your hands on some.

ingredeients in burrata salad

Burrata Salad Ingredeint Notes

  • Tomatoes- Use vine-ripened summer tomatoes and heirlooms if possible; they are so pretty here. Use the best you can find! The better the tomato the more flavorful the salad. Feel free to mix in cherry tomatoes and yellow pear.
  • Beets: Colorful beets are a nice addition to this salad. Golden beets or Chioggia beets are a nice touch here! Feel free to forgo them and add more tomatoes if you prefer.
  • Burrata cheese: Creamy balls of goodness, burrata is a must! If you must substitute then I would go with fresh mozzarella balls- the kind in water. 😉
  • Basil Oil: Make the 5-minute basil oil- it elevates!
  • Balsamic Glaze: optional, adds beautiful drama to the plate.

How to make Burrata Salad

Step One: Cook the Beets if using.  The beets can be roasted or blanched. I prefer blanching in summer, to keep the house cooler. Just boil them until just tender, and the skins rub right off, under cool running water.

Cut into disks or wedges and toss with olive oil, balsamic, salt, and pepper.

Step two: Slice the Burrata and place it on a platter.

Step Three: Make the Basil Oil. It just takes a minute to make using the blender.

Step Four: Assemble the Burrata salad.  Place burrata cheese on a platter, and drizzle with basil oil. Start layering the platter. Tuck the beets in and around the burrata. Then add the colorful tomatoes.

drizzling basil oil over the burrata cheese.

Layer the tomatoes and beets.

arranging the burrata, tomatoes, and beets on a platter.

Tuck in basil and arugula if you like, and sprinkle with salt and pepper.

Step Five: Before serving, drizzle with more flavorful Basil oil and Balsamic Glaze if you like.

A beautiful Burrata Salad with tomatoes, beets, basil and flavorful basil oil, drizzled with balsamic glaze - perfect for summer dinners and gatherings. Elegant and flavorful.

What to serve with Burrata Salad

Serve with good crusty bread or a warm, sliced baguette to mop up all the deliciousness. These entrees would go nicely:

A beautiful Burrata Salad with tomatoes, beets, basil and flavorful basil oil, drizzled with balsamic glaze - perfect for summer dinners and gatherings. Elegant and flavorful.

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burrata salad recipe

Burrata Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews


A beautiful Burrata Salad with tomatoes, beets, basil, and flavorful basil oil, drizzled with balsamic glaze – perfect for summer dinners and gatherings. Elegant and flavorful.


Units Scale
  • 1 1/2 lb beets ( red and yellow are pretty)
  • 12 teaspoons olive oil
  • 12 teaspoons balsamic vinegar
  • 2 balls of Burrata cheese
  • 2 lbs heirloom or summer tomatoes, sliced
  • a handful of arugula or a 1/2 cup basil leaves, torn, or make basil ribbons
  • pinch flaked salt
  • cracked pepper
  • Garnish: Basil oil (or sub olive oil) and/or Balsamic glaze or balsamic syrup

Basil Oil 

  • 1/2 cup basil leaves, packed tight (or sub-part Italian Parsley)
  • 1/2 cup light olive oil (make sure it is not bitter!)
  • 1 fat garlic clove
  • squeeze of lemon juice
  • generous pinch of salt


  1. Cook the Beets: Place beets in a pot of salted water and bring to a boil ( If very large, slice in half, for faster cooking). Lower heat, cover, and simmer gently until fork tender ( but not overly soft). Rinse in cold water, or place in an ice bath. You could do this ahead.
  2. Make the Basil Oil – Place all ingredients in a blender or food processor and blend until combined.
  3. Peel the beets (skins should rub right off under running water) and cut into slices or wedges, place in a bowl and toss with a little olive oil, balsamic vinegar, salt and pepper.
  4. Assemble the salad: Spoon Basil oil on a platter. Slice the burrata cheese into ½ inch thick slices, and carefully place on a platter. Drizzle with a little salt and basil oil. Arrange the beets on the platter around the burrata. Slice the tomatoes, or cut them into wedges, and tuck them in and around the beets and burrata, paying attention to color. Sprinkle tomatoes with salt and pepper. Scatter a handful arugula sprigs or fresh torn basil around the platter. Refrigerate until serving.
  5. Drizzle the whole platter with basil oil right before serving or use a balsamic syrup.
  6. This is quite good served with sliced warm baguette or crusty bread.


Salad can be assembled ahead and refrigerated- drizzle with basil oil and balsamic glaze right before serving.

To make balsamic glaze, place 1 cup balsamic vinegar in a small pot to simmer on low, uncovered on the stove. Reduce this by half, slowly (about 20 mintues) or until the vinegar coats the back of a spoon. It will thicken as it cools. For extra sweetness, stir in a little maple syrup if you like. 


  • Serving Size: with basil oil
  • Calories: 206
  • Sugar: 9.3 g
  • Sodium: 403.1 mg
  • Fat: 14 g
  • Saturated Fat: 5 g
  • Carbohydrates: 14.6 g
  • Fiber: 3.8 g
  • Protein: 7.7 g
  • Cholesterol: 23.7 mg


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  1. Great salad. This isn’t quite tomato season here right now in New England but this salad can nicely mask sub-optimal tomatoes. I’m talking about tomatoes that are 80-90% there. The only thing I would do different is to roast the beets instead of boiling them. Not that the boiled beets were bad, just that I think it might be even better roasted.

    1. Glad you gave it a go! I opted for boiling to keep the house cool- it gets scorching hot here in the summer months. Roasting is a great option, though.

    1. Hi Lauren! The platter is from Akiko Pottery in Seattle. She has a website. I can’t remember where I got the serving utensils though. 😉

  2. Absolutely delicious. I used honey mustard dressing and balsamic glaze and added some small pieces of pineapple. Was an absolute winner with garlic prawns tonight

  3. Made this dish today, and it was delicious. The perfect salad for fresh basil, beets and summer tomatoes. I forgot to make the basil oil yesterday, so I made the balsamic syrup instead. The salad was so good that I’m going to make the basil oil and have it again in a couple of days. Thank you!

  4. This was the BEST gourmet salad I have ever made. The presentation and flavors were Absolutely divine. My husband is a physician and he thoroughly enjoyed it!

    I appreciate the tip for removing the skin from the beets.

  5. Hello everyone, it’s my first visit at this web site, and piece of writing is genuinely fruitful in support of me, keep
    up posting such posts.

    1. Are you clicking on the “print button” inside the recipe box at the bottom of the post? The button is on right side, under the small picture. Once you click there, it should bring up just the recipe to print. I have tons of pictures, so I can see how that would be a problem. 😉

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