This Heirloom Tomato & Burrata Salad is the perfect summer dish—simple, stunning, and full of flavor.
We’re using ripe, colorful tomatoes, creamy burrata, and a bright homemade basil vinaigrette made with real ingredients and easy measurements. This is the kind of salad that looks fancy but takes just minutes to throw together. Perfect as a side or a light main dish!
🥗 Ingredients:
🫙 Basil Vinaigrette:
• 2 cups fresh basil leaves (packed)
• 2 tbsp vinegar (champagne, red wine, or white wine vinegar all work)
• ½ cup olive oil
• Pinch of salt
👉 Blend until smooth. Start with ¼ cup over your salad and adjust to taste.
🥬 For the Salad:
• 2 medium-large heirloom tomatoes (mix colors for visual appeal)
• Two 4-ounce balls of burrata
• Salt & freshly ground black pepper
• Fresh basil, for garnish
• ¼ cup basil vinaigrette (plus more to taste)
🍴 Instructions:
1. Make the vinaigrette:
Blend basil, vinegar, olive oil, and salt until smooth and vibrant. Taste and tweak if needed.
2. Prep the salad:
Chop the tomatoes into bite-sized pieces. Gently tear or cut the burrata.
3. Assemble:
Layer tomatoes and burrata on a platter. Season tomatoes with salt, then add burrata and a pinch more salt.
4. Dress it up:
Drizzle with ¼ cup basil vinaigrette (or more to taste). Toss gently—burrata is delicate!
5. Finish:
Garnish with fresh basil and cracked black pepper. Serve immediately.
✨ Make it your own:
Serve it with grilled chicken, crusty bread, or a chilled glass of rosé. This salad is endlessly flexible and always delicious.
🎥 Enjoyed this recipe? Don’t forget to like, subscribe, and hit the bell for more fresh, easy, whole food recipes from Mindful Table!
📌 Stay connected:
Instagram → @mindfultable
#TomatoSalad #BurrataSalad #HeirloomTomatoes #BasilVinaigrette #SummerSalad #HealthyRecipes #MindfulTable #SeasonalEating #WholeFoodsCooking #EasySaladRecipe
Hi guys, my name is Cammy and I’m with Mindful Table and today we’re making an heirloom tomato and bara salad. This has been one of my favorite side dishes. It’s super easy and all you have to do is just grill up some meat and you serve it with that and dinner is done within 10 15 minutes. It’s so easy. So, what we’re going to do here is I have three different types of heirloom tomatoes. I love to get like a colorful all kinds of different ones. Cut them all into cubes. Now, everybody asked me, “Does it have to be heirloom? Can you taste the difference?” I 100% can taste the difference between an heirloom tomato and say aroma. It’s just not as hearty. They have a really good tomato taste. Unfortunately, you do pay the price of it. It’s expensive. Um, but to me, in this salad, when all you’re eating is tomatoes and cheese with basil, I mean, I think at this point, the heirloom tomato is worth it. So, get it all cred out, cut it into chunks, and then you’re going to make sure that these chunks are pretty good size. like we don’t want anything small because we don’t want them to lose its shape or just kind of fall away in the salad. You actually want to be able to bite on a nice good chunk of heirloom. So, get it all covered up. Um covered I meant cut up. And then let’s get it into a bowl. And then once you’re done with that, um you’re going to go and you’re going to make this basil vinegrett. Now, you can do a regular Capri salad, but I think this basil vinegrett sets it to another level. So, what we do is we take um fresh basil as probably about two to three cups. And then you’re going to blend it with um any type of vinegar. You can use champagne vinegar for a more mild taste if you’re not big on vinegars. Um you can use red wine or white wine vinegar if you like that kind of more potent taste. So, you add about 2 tablespoons um and then salt and pepper and then olive oil and you blend it all up. Okay? And then you get this nice vinegrett. Once you’re done with that, we’re going to cut up all the tomatoes like we’ve talked about. Season it with salt and pepper. Now, it’s time to add our bara. So, as you know, bara kind of falls apart, but that’s okay. It just kind of goes into the salad. It has a very soft center. Um, so it will definitely melt in there. But I’m using two balls of bara. Go ahead and get that all caught up. Cut up. God, why can’t I say cut today? Um, get that cut up and then add it to the salad. I’m doing once again just kind of larger chunks because I don’t want these pieces to get lost. I want to be able to get a bite of them and not, you know, when you stir it, it tends to fall apart. So, we we need a bigger chunk of bara. So, once you’re done with that, you’re going to get it all nice and stirred up and then um add some more salt. You’re going to season as you go. You want to continue to season as you go because tomatoes require a lot of seasoning um and and bara too. It’ll kind of taste bland if you don’t salt it enough. So once you get that all done, lightly stir. Don’t go crazy or heavy on the hand here because again, bar is very very um soft cheese, so we don’t want to lose it all. Okay. Now, I’m going to go ahead and cut up some fresh basil. This is just to kind of add it as a topper. Um get about, you know, 10 to 12 fresh basil leaves and you’re going to top the salad with this. So get that all nice and cut up and then um set it aside for later. Now that we got everything all caught up, then you’re going to come in with that basil vinegrett. And you can see um it’s just a very light uh toss. Go tossoss it as you go. Like don’t add a whole bunch. Um what what am I trying to say? Oh, I’m trying to tell you don’t go crazy on the vinegaret. Like it’s better to add a little at a time rather than adding too much at a time because it’s very potent. This is um a strong vinegrett. We don’t have much in it. And then also just a key um a quick tip. If your vinegrett seems too thick, feel free to add more olive oil. Um that will definitely thin it out, but I kind of want it a little bit chunky because I’m adding it to the salad. I’m not actually eating it on a salad. Um but feel free, you can. Then once you’re done, you go ahead and top it off with some basil. Taste it. Make sure the salt and pepper is good to your liking. And that’s it. This is what I eat. I’ll grill up a steak, um a pork chop, flank steak, whatever you love. And this salad, seriously, it’s almost a meal on its own, but this this is just amazing.
Dining and Cooking