Burrata with Heirloom Tomatoes

If you've never had burrata, you have to try this easy recipe! The rich cheese pairs perfectly with fresh tomatoes, peaches & a vibrant lemon-thyme oil.


Over the years, I’ve written a lot about how the best summer recipes are simple ones (see herehere, or here). Because summer fruits, veggies, and herbs are such powerhouse ingredients, it only takes a little something extra – maybe a drizzle of olive oil and a sprinkle of salt – to make an insanely delicious dish. Lately, I’ve seen burrata popping up all over restaurant menus in Chicago. Because the creamy cheese is such a simple, rich accent for summer produce, I couldn’t resist making a burrata recipe of my own.

The final result is one of our new favorites around here. It’s sweet, herbaceous, and easy to make, with the perfect balance of fresh and rich components. It’ll be my go-to appetizer for the rest of the summer, and I hope you love it too!

What is burrata?

If you’ve never heard of burrata, you’re in for a treat. It’s a fresh Italian cheese made from cow’s milk. In the store, it looks a lot like fresh mozzarella, because it comes in balls. In fact, each ball is a pouch of fresh mozzarella filled with rich, fresh cream. You can find burrata in speciality cheese shops or most grocery stores with a good cheese section. It pairs well with both sweet and savory flavors, so I made this recipe with a jumble of stone fruit, tomatoes, and fresh herbs.

Burrata salad dressing

Burrata Salad Recipe Ingredients

Instead of whisking together a dressing, I make a simple infused oil for this recipe. It has a light, lemon-thyme flavor that lets the creamy burrata and fresh produce shine. It’s easy to make – just combine 1/2 cup olive oil with a smashed garlic clove, 4 sprigs of thyme, and the rind of 1 lemon, peeled into strips. Warm it over your stove, and then let it steep while you prep the other recipe components. Strain out the thyme, garlic, and lemon before you drizzle it over the salad.

Burrata recipe ingredients

Along with the infused oil, I pair the burrata with a market haul of summer produce. This recipe is all about the fruits & veggies, so use the best ones you can find! Here’s what you need:

  • Burrata, of course! I use one ball, but feel free to scale this recipe up if you’re serving a crowd.
  • Fresh tomatoes – A mix of colors and sizes makes this burrata salad extra fun.
  • Peaches – Look for ripe, yet still firm fruits that will hold their shape when sliced.
  • Cherries and/or currants – These guys aren’t totally necessary, but they’re a pretty, tart contrast to the sweet peaches and tomatoes.
  • Fresh herbs – I garnished mine with basil and thyme, but mint or oregano would be nice additions too.
  • Toasted crushed pistachios – They add a delightful, nutty crunch.
  • Sea salt – Don’t skimp on this! The saltiness will really highlight the herbal, sweet, and savory notes of this dish.

Pile everything onto a platter with the burrata in the center, and drizzle generously with the lemon-thyme oil. Serve with good crusty bread – I like baguette or sourdough. Then, dig in, scooping up a little of the cheese with every bite!

Burrata Recipe

What to Serve with Burrata Salad

This burrata recipe is one of my favorite summer appetizers. Set it out with lots of crostini for guests to pile with cheese and fruit!

It would also be a fantastic addition to a late summer dinner with Italian flavors. Serve it alongside your favorite protein or any of these recipes:

Burrata Salad Recipe

If you love this burrata recipe…

Try my panzanella, Greek salad, watermelon salad, or couscous salad next!

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rate this recipe:
5 from 36 votes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Serves 4
This burrata salad is one of my favorite summer appetizers! Use the best produce you can find here, and serve it with good crusty bread.


Lemon-Thyme Oil (makes extra)

For the burrata platter

  • 4 heirloom tomatoes, sliced into wedges
  • 1 ripe peach, sliced
  • 1 (8-ounce) ball fresh burrata
  • ½ cup fresh basil and/or mint leaves
  • 1 tablespoon toasted pistachios, chopped
  • Cherries or fresh currants, optional
  • Flaky sea salt and freshly ground black pepper
  • Toasted bread, for serving


  • Make the lemon-thyme oil: Combine the olive oil, garlic, lemon peel, and thyme in a small saucepan over low heat. Gently warm the mixture, then turn off the heat. Let steep for 20 minutes, then strain.
  • Make the burrata platter: Arrange the tomatoes, peach slices, and burrata on a platter. Sprinkle with salt, then drizzle with some of the lemon-thyme oil. Top with the basil and mint and sprinkle with the pistachios. Top with cherries and currants, if desired. Season to taste with salt and pepper and serve with toasted bread.



5 from 36 votes (22 ratings without comment)

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Rate this recipe (after making it)

  1. Becky

    Hi. I’m not familiar with this cheese but had it at a restaurant last year. And loved it. Wanting to make this but wondering about the cheese. Do you take the outside layer off the cheese before you serve it ?

    • Jeanine Donofrio

      Hi Becky, no, leave the outer layer and just scoop and eat the whole thing.

  2. Carol Love

    5 stars
    This was so delicious we didn’t even need the protein on the side. It was better than the roasted chicken I had to go with it. I will make it again!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Carol, I’m so glad you loved the burrata!

  3. Brenna

    5 stars
    I made this beautiful salad for a dinner party last night. All the guests raved about the combinations of flavors and the presentation. I added a side of Kin Dee Thai Longan Flower Hot Honey for those who like a bit of spice!
    This recipe definitely be added to my summer dish list.

    • Jeanine Donofrio

      I’m so glad it was a hit!

  4. Barb

    5 stars
    Love this salad, fresh, flavorful, gorgeous presentation. I will definitely make it again! Next time I will drizzle with aged balsamic vinegar to finish.

    • Jeanine Donofrio

      I’m so glad you enjoyed it!

  5. Shauna

    5 stars
    I have made this several times and every body loves it. So beautiful and delicious. A party staple for me !

    • Jeanine Donofrio

      I’m so glad you’ve loved it!

  6. amanda

    This was absolutely delicious. So fresh so light so delightful. Thank you. I wasn’t sure I would like the fresh mint, but the fresh spearmint was so perfect with the basil and everything else. I also tried it with fresh plums – yummy. Lastly for presentation, I think for me it will work nicely if I gently put together everything and then spoon it onto the platter around the burrata and drizzle the infused olive oil. Added fresh cherries as you suggested.

    • Jeanine Donofrio

      Hi Amanda, I’m so glad you loved it!

  7. Kate

    This looks amazing! I want to make it so badly for an upcoming special dinner but peaches aren’t quite in season where I am. If I can’t find ripe ones, do you have any thoughts between using frozen peaches, canned peaches, or maybe just adding some low sugar peach preserves to the top of the salad? Or using another fruit? No worries if you don’t have any thoughts! Really appreciate the recipe!

    • Jeanine Donofrio

      Hi Elisa, I think this would be delicious with strawberries. Peaches are one of those special things that I only love to use while in season but strawberries would be a great sub.

      • Kate

        Thanks so much for the reply! We will go with strawberries if we can’t find good peaches. All the best!

  8. Dan

    5 stars
    Absolutely delicious. It’s a wonderful combination of flavors. Thank you!

  9. Beverly Arceneaux

    5 stars
    Love this. Could not find fresh peaches so used ones in a jar. It made the salad a little messy but the flavor was spectacular. The Leon Tarragon olive oil made the dish.

  10. Catherine

    5 stars
    Please, tell me if this recipe for Burrata is in one of your cookbooks.

    • Jeanine Donofrio

      Hi Catherine, this recipe is just here on the blog. There’s a different burrata recipe, with broccoli rabe, in Love & Lemons Every Day.

      • Catherine

        5 stars
        Thank you for your speedy reply! My daughter made the Burrata recipe on this blog for my husband’s birthday and it not only looked spectacular, it was delicious!

  11. Jessica

    5 stars
    WHOA. This recipe is SO good. It tastes like something I once ate at a really good Italian restaurant. The thyme and lemon olive oil makes a huge difference.

    I didn’t have peaches so used blueberries instead and it turned out really good and a nice contrast in palate compared to the tomato and cheese.

    I’ll be making this many times more!

  12. Jen

    5 stars
    Made this salad and everyone loved it! Question, should you refrigerate the leftover olive oil or can it be left out?

    • Jeanine Donofrio

      Hi Jen, I’m so happy to hear! It can be left out at room temp.

  13. Karen

    This is my new favorite appetizer recipe! So fresh, and the blend of flavors and textures is spectacular.

    • Jeanine Donofrio

      I’m so glad you loved it!

  14. Jen

    What a symphony of flavours! As long as the tomatoes and peaches are in season, this is quite a delight! Thanks for sharing!

  15. Sabrina from newkitchenlife.com

    5 stars
    burrata is wonderful, never thought of it in a salad, great idea, always better than mozzarella more flavor, thank you for this recipe

  16. Susan

    The flavors of this recipe sound like an extraordinary combination. What really lured me in is the infused oil. We don’t do appetizers (and don’t entertain), so I think I would make this a side for some protein. Now all I have to do is hope that my grocery store carries burrata. If it doesn’t, it seems like fresh mozzarella would work, but would not be as richly flavored.

    • Jeanine Donofrio

      fresh mozzarella would work just fine. I hope you enjoy!

      • Susan

        5 stars
        Made this for lunch today, and we both really enjoyed it. I had only mint for the herb, but it worked nicely, and I used little fresh mozzarella balls in place of the burrata. Served with (please forgive me) grilled pork chops. Amazingly, I had a perfectly ripe peach (difficult to find here). I love it when something sounds as good as this recipe did, and turns out to be that good. Thank you for a keeper recipe, which is perfect for our 100º+ weather.

        • Jeanine Donofrio

          Hi Susan, I’m so glad it hit the spot!!

  17. Susan

    This is a beautiful dish! I’m going to try and re-create it for a dinner party I’m having next week. Thank you!

    • Jeanine Donofrio

      I hope you enjoy!

      • Carla

        5 stars
        I made it. It was very good!!!! I was skeptical about warming up the olive oil with all the ingredients, but it was totally worthy. This salad tastes good and LOOKS GOOD!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.