Summer produce shines in this burrata tomato salad with herby green olive pesto and garlicky breadcrumbs. A treat for your eyes and taste buds.

Why You’ll Love This Burrata Tomato Salad

This burrata tomato salad is inspired by the sun-soaked flavors of the south of France. My childhood friend, born and raised in Provence, once posted a photo of a summer meal she and her boyfriend were enjoying at a local restaurant. In the center of the table was a stunning tomato salad, and I immediately had to know more. This recipe is my take on that dish, and I hope it transports you straight to leisurely Mediterranean afternoons. Serve it as a fresh summer appetizer for barbecues or as a light, flavorful lunch—I promise you’ll love it.

What makes this burrata tomato salad so unique and irresistible is the perfection of each of its parts:

• Juicy, colorful summer tomatoes at peak ripeness.
• Creamy burrata cheese – rich, indulgent, and perfect with fresh tomatoes.
• Homemade basil green olive pesto – this fresh, herby sauce is a delicious twist on classic pesto and is made in just 5 minutes with a food processor.
• Crunchy garlicky breadcrumbs – for an irresistible, umami-rich crunch.

A Closer Look at the Ingredients

• Tomatoes: I like to go to my local farm stand or vegetable store and ask them for the most flavorful tomatoes they have. I tend to use colorful heirloom, beefsteak, or large vine tomatoes. The best choice will always be the ripest, sweetest tomatoes you can find.
• Burrata: A fresh Italian cheese made from mozzarella and cream, with a delicate outer shell that gives way to a rich, creamy center. If you can’t find burrata, you can use fresh mozzarella, stracciatella (aka the inner part of burrata), or fresh ricotta.
• Green olive pesto: This homemade pesto is quick to whip up and far more flavorful than store-bought. The green olives add a subtle tang and a lovely texture, adding a delicious twist to classic basil pesto.
• Homemade bread crumbs: This burrata tomato salad is topped with chunky, flavor-packed breadcrumbs made from a small piece of bakery-style bread (baguette, sourdough, rye, or multigrain all work beautifully) seasoned with garlic powder and freshly grated Parmigiano Reggiano. You can use panko in a pinch, but it may turn soggy when sprinkled over the finished salad.
• Fresh basil, olive oil, salt and pepper: Simple finishing touches.

How to Make My Burrata Tomato Salad (Plus Tips and Tricks)

Bring the burrata and tomatoes to room temperature

For the creamiest texture and best flavor, burrata should sit at room temperature for 20–30 minutes before serving. That’s why we take the burrata out of the fridge while preparing the other ingredients.

If your tomatoes have been stored in the fridge, take them out now and let them come to room temperature to fully develop their sweet, juicy flavor. You’ll need approximately 1 pound or 500 grams of tomatoes.

Prepare the breadcrumbs

To prepare the breadcrumbs, start by placing a small piece of bakery-style bread (about 1 ounce / 30 grams) into a food processor and pulse until you have a mix of crumbs and small chunks, roughly ½ cup.

Heat 1 tablespoon of olive oil in a pan over medium heat, add the breadcrumbs, and stir to coat evenly. Toast them, stirring often, until golden. Transfer the toasted breadcrumbs to a bowl and mix in garlic powder, freshly grated Parmesan, and a pinch of salt and pepper—doing this off the heat prevents the cheese from melting too soon and sticking to the pan. Return the mixture to the pan for a brief second toast, cooking for a couple more minutes until fragrant, stirring frequently.

Transfer the breadcrumbs to a bowl to cool while you prepare the rest of the salad; this allows them to firm up and hold their crunch when sprinkled on top.

Prepare the green olive pesto

Wipe the food processor clean of any lingering breadcrumbs – no need to wash with soap and water at this stage. Follow the recipe for my easy 5-minute green olive pesto.

Slice and arrange the tomatoes

Thinly slice the tomatoes (approximately ¼ inch / ¾ cm thick). If your tomatoes have a tough, woody core, cut it out and discard; ripe, in-season tomatoes usually have tender centers that can be left in. Arrange them on a serving plate, slightly overlapping and varying the colors. Have fun with it!

Top with burrata, pesto, and breadcrumbs

To assemble, pull the burrata apart with two forks and scatter small clusters over the tomatoes. Arrange small dollops of green olive pesto evenly around the dish. If serving immediately, you can sprinkle the garlicky breadcrumbs on top now. Otherwise, wait until just before serving to keep them crisp, or place a small bowl of breadcrumbs on the side so guests can add them to their own plates.

Add the finishing touches and enjoy!

Finish the dish off with a drizzle of high-quality extra virgin olive oil, ground salt and pepper, and pieces of fresh basil. Bon appétit!

Burrata Tomato Salad with Pesto and Garlic Crunch

5 from 2 votes

Juicy summer tomatoes, creamy burrata, herby green olive pesto, and garlicky breadcrumbs make this appetizer a treat for your eyes and taste buds.

Servings 4 people (as a side/appetizer)

Total Time 20 minutes mins

Print Pin

Equipment

• food processor
• pan

Ingredients

  

• 1 lbs of your favorite, sweet tomatoes (500g, heirloom, vine, beefsteak, etc.)
• 7 oz. burrata (200g)
• 1 oz. bakery style bread (30g or about ½ cup crumbled)
• 1 Tbl olive oil (plus more for serving)
• 1 tsp garlic powder
• 2 Tbl freshly grated parmesan
• ½ cup green olive pesto (100g)
• salt and pepper to taste
• fresh basil for serving

Instructions

 

• Remove the burrata from the fridge. If your tomatoes were refrigerated, let them sit at room temperature as well.
• Prepare the breadcrumbs: Pulse a small piece of bread in a food processor until you have crumbs with some small chunks. Heat 1 Tbl olive oil in a pan over medium heat, add the breadcrumbs, and toast until golden, stirring often. Transfer to a bowl and mix in garlic powder, parmesan, and salt and pepper. Return briefly to the pan and cook for 1–2 minutes, stirring until fragrant, then let cool in the bowl.
• Prepare the pesto according to my green olive pesto recipe.
• Thinly slice tomatoes (about ¼ inch / ¾ cm) and arrange them on a serving plate.
• Tear the burrata into small clusters and scatter over the tomatoes. Spoon dollops of green olive pesto evenly across the dish. Sprinkle breadcrumbs on top if serving immediately, or serve them on the side to keep crisp.
• To finish, drizzle the dish with olive oil, season with salt and pepper, and add fresh basil. Serve and enjoy!

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @jessicahomekitchen on Instagram.