Wondering what to do with all of those fresh garden tomatoes? Here’s a simple burrata salad to make use of an abundance of summer tomatoes.
I’ve been loving my big, dark-hued Black Krim tomatoes. These juicy tomatoes have a brown-ish red color and slice up beautifully. For visual interest (and because I have an insane amount of tomatoes to eat up), I also sliced up yellow pear tomatoes and supersweet 100 cherry tomatoes for this salad.
You can take this salad in several different directions with dressing. I usually opt for a balsamic vinaigrette with a tomato-heavy salad but on this particular evening I had just picked up my FAVORITE ranch from Central Market. You could also go with a Greek dressing or lemon vinaigrette. It’s delicious all sorts of ways!
Burrata Summer Salad
Assorted tomatoes (I sliced up an heirloom Black Krim tomato and halved yellow pear and supersweet cherry 100 tomatoes, all from my garden)
Fresh basil, torn
Recommended dressing: balsamic vinaigrette, lemon, Greek, ranch, or just olive oil and lemon juice with salt and pepper
- Place greens in a salad bowl or serving platter. (Note: I prefer to tear them so there aren’t huge leaves but that’s personal preference.)
- Slice tomatoes and arrange on top of greens. Cut avocado into pieces and add to salad.
- Break one or two mini burrata balls into large pieces and arrange on top.
- Sprinkle with pine nuts and fresh basil. Serve with your choice of dressing.
1/8 cup good Balsamic vinegar
1/2 cup olive oil
1 clove garlic, minced
Pinch brown sugar
- In a jar, combine ingredients (in order) while whisking fervently. Store in the fridge until ready to use. This is enough dressing for two. Simply use the 1-3 Balsamic to olive oil ratio and up the amount of garlic and seasoning if you need to multiply to amount.
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