Burrata Salad with Marinated Tomato and Thai Basil

This is the summer salad that you’ll love! Sweet ripe cherry tomatoes with fresh cucumbers, savory Thai basil, creamy burrata and tasty vinaigrette. 

Salad isn’t usually my favorite food, but if I had to pick one to eat for the rest of my life, it would be this one. It’s creamy, fresh, savory, and just a little sweet.

This recipe was inspired by a recent dinner at Cannonball in South Pasadena. I was surprised by how well Thai basil paired with burrata. I’ve always loved Thai basil (you might’ve noticed it in some of my other recipes, like three cup chicken and pork and Thai basil cellophane noodles), but I hadn’t thought to pair it with cheese until that meal.

Thai basil has a bold, savory note with a hint of licorice. It’s stronger than regular sweet basil and is commonly used in Thai and Vietnamese cooking. You can usually find it in Chinese or Korean grocery stores.

For the Salad

The key ingredient here is cherry tomatoes. Cut them in half and season them with salt. This draws out the moisture and intensifies the flavor. Let them sit and drain for at least 15 minutes.

While the tomatoes are draining, make the vinaigrette. Instead of using regular balsamic, I like white balsamic vinegar for this recipe. It’s milder and less sweet, so it doesn’t overpower the dish.

Whisk together:

• White balsamic vinegar
• Honey
• Dijon mustard
• Minced garlic
• Salt and pepper

Then slowly drizzle in olive oil while whisking, until the vinaigrette is emulsified. Toss the tomatoes in the vinaigrette and let them marinate for 20–30 more minutes. Just before serving, mix in some diced cucumber. Taste and adjust seasoning if needed.

For the Burrata

Scoop the burrata onto a medium serving plate and spread it into a single layer. Season with salt and pepper.

To Assemble

Spoon the marinated tomato mixture over the burrata. Tear the Thai basil leaves by hand and scatter them on top. Serve with grilled bread or toast on the side. I served mine with milk bread, but found it a bit too sweet. If you have a grill, try grilling some slices of baguette instead. It adds a nice charred flavor.

This salad is such a simple dish, but the flavors are complex. Creamy, juicy, herby, and bright. Perfect for a warm afternoon or to start a dinner party. Hope you’ll like this as much as we do. Let me know if you try it.

Print Pin

Burrata Salad with Marinated Tomato and Thai Basil

Course Appetizer, Salad

Cuisine American

Keyword burrata, cherry tomato, cucumber, dijon mustard, easy summer recipe, honey, marinated tomato, no cook, salad, Thai basil, white balsamic vinegar

Prep Time 20 minutes minutes

Marinate Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 2 people

Author Lokness

Ingredients

• 8 ounces cherry tomatoes (rinsed, pat dried and cut in half)
• ¼ cup shallot (thinly sliced)
• 1 Persian cucumber (rinsed, pat dried and diced)
• 4 ounces burrata cheese
• 8 – 12 Thai basil leaves (torn into big pieces)
• Kosher salt
• Ground black pepper

White Balsamic Vinaigrette:

• 1½ tablespoons white balsamic vinegar
• 1½ teaspoons honey
• ½ teaspoon dijon mustard
• 1 small garlic clove (smashed and minced)
• 3 tablespoons extra-virigin olive oil
• Kosher salt
• Ground black pepper

Instructions

• Set a strainer over a large bowl. Add the cherry tomatoes and toss with ¼ teaspoon salt. Set aside to drain for 15 minutes.
• In the meantime, make the vinaigrette. In a medium mixing bowl, whisk together white balsamic vinegar, honey, dijon mustard and garlic. Season with ¼ teaspoon salt and pepper. While whisking, slowly pour in the olive oil until blended.
• Add shallot and tomatoes into the vinaigrette. Toss to combine and marinate for 20 – 30 minutes.
• When ready to serve, in a medium serving plate, scoop and spread out the burrata. Season with salt and pepper. Toss in the cucumber into the tomato. Taste and adjust with salt and pepper. Spoon over the tomato mixture over the burrata. Add only about a third of the vinaigrette. Top the salad with Thai basil. Serve immediately with grilled bread or baguette.

Notes

1. White balsamic vinegar is less sweet and milder than regular balsamic vinegar. It’s easy to find in regular supermarket. 
2. Thai basil is savory and has a licorice flavor. It’s often used in Thai and Vietnamese cuisine. You can find them at Asian supermarkets like 99 Ranch or H Mart. Just to be aware, some places may label Thai basil as basil. The leaves of Thai Basil have sharp points on the tips and the ostems are purple in color. Some of the leaves can have purple-ish color too. 

(Adapted from Serious Eats)