Sun-Ripened Tomato and Burrata Salad with Basil Oil

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fresh heirloom tomatoes paired with creamy burrata and a vibrant basil-infused oil for a simple, elegant starter. This italian-inspired salads (vegetarian) ready in about 15 minutes pairs heirloom tomatoes, burrata cheese, fresh basil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 340 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (10 ratings) Prep: 15 min Serves 2 Italian cuisine 340 cal/serving
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Ingredients

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Instructions

  1. Step 1: Slice 2 cups heirloom tomatoes into 1/4-inch thick rounds. Arrange on a plate in a single layer, sprinkling with 1/4 tsp sea salt and 1/4 tsp freshly cracked black pepper.
  2. Step 2: Blend 1/4 cup fresh basil leaves, 3 tbsp extra virgin olive oil, and 1 tbsp balsamic vinegar in a blender until smooth. Strain through a fine-mesh sieve to remove solids.
  3. Step 3: Place 1 ball burrata on top of the tomatoes. Drizzle with the basil oil, using a spoon to create a swirled pattern.
  4. Step 4: Serve immediately, garnished with additional basil leaves.

Frequently asked questions

How long does Sun-Ripened Tomato and Burrata Salad with Basil Oil take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sun-Ripened Tomato and Burrata Salad with Basil Oil?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep heirloom tomatoes from drying out.

Can I substitute ingredients in Sun-Ripened Tomato and Burrata Salad with Basil Oil?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sun-Ripened Tomato and Burrata Salad with Basil Oil for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sun-Ripened Tomato and Burrata Salad with Basil Oil vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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