Burrata And Tomato Appetizer

There’s something about the first slice into a ball of burrata: the thin, silky exterior gives way to a creamy, cloud-like center that slowly spills over vibrant red tomato slices.

You catch the aroma of ripe summer tomatoes, fresh basil, and a drizzle of peppery olive oil—it’s light, invigorating, and irresistibly elegant.

This is a simple, no-cook appetizer that comes together in about 10 minutes, perfect for busy weeknights, relaxed weekends, or impromptu guests at your door.

It’s ideal for beginners, entertainers, and anyone who loves impressive food with minimal effort.

I still remember throwing this together before friends arrived early for a casual Sunday gathering; instead of panicking, I plated burrata and tomatoes, and everyone thought I’d planned it all along.

It shines for last-minute cravings, easy entertaining, and effortless starters before a bigger meal.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bright, creamy, tangy flavor with almost no cooking required
• Showcases peak-season tomatoes and burrata in a simple, elegant presentation
• Assembles in minutes, perfect for last-minute entertaining or weeknights
• Easily customizable with herbs, nuts, and bread to suit your tastes
• Feels restaurant-worthy while using basic, fresh ingredients you know

Ingredients

• 2 balls burrata cheese (about 4 ounces each) — bring to room temp for best creaminess
• 4 medium ripe tomatoes, sliced — choose deeply colored, in-season tomatoes
• 1 cup cherry tomatoes, halved — mix colors for a prettier platter
• 3 tablespoons extra-virgin olive oil — use a fruity, good-quality oil
• 1 tablespoon balsamic vinegar — a syrupy, aged style works beautifully
• 1 teaspoon sea salt — flaky salt adds nice texture on top
• 1/2 teaspoon freshly ground black pepper — grind just before using
• 1/4 teaspoon red pepper flakes (optional) — add for a gentle heat
• 1/4 cup fresh basil leaves, torn — tear by hand to avoid bruising
• 1 tablespoon fresh oregano leaves, chopped (optional) — use sparingly, it’s potent
• 1 clove garlic, finely grated (optional) — adds a punchier, savory note
• 1 tablespoon lemon juice, fresh — brightens the tomatoes and cheese
• 1 teaspoon lemon zest, finely grated — adds fragrant citrus aroma
• 1 tablespoon pine nuts, lightly toasted (optional) — toast until just golden
• 1 small baguette, sliced and toasted (optional, for serving) — toast until crisp edges, soft centers

Step-by-Step Method

Place the burrata balls in the center of a large serving platter. Keep them whole so the creamy interior stays intact until serving.

If the cheese is very wet, gently pat it dry with a paper towel. Let the burrata sit at room temperature while you prepare the tomatoes so it softens and tastes richer.

Slice and Scatter the Tomatoes

Slice the ripe tomatoes into even rounds and halve the cherry tomatoes. Arrange them around the burrata in a single, slightly overlapping layer.

Distribute colors and shapes for a pretty presentation. Keep the tomato layer fairly snug so the dressing and juices pool together, making a flavorful base for dipping bread.

Whisk the Zesty Dressing

Combine olive oil, balsamic vinegar, lemon juice, lemon zest, salt, pepper, and red pepper flakes in a small bowl. Add finely grated garlic if you like more punch.

Whisk until the dressing looks glossy and emulsified. Taste and adjust acidity or seasoning. Aim for a bright, balanced flavor that complements the sweetness of the tomatoes.

Drizzle and Season Generously

Drizzle the dressing evenly over the tomatoes and burrata, making sure every slice gets some. Let extra dressing collect on the platter for dipping later. Avoid soaking any one area too heavily.

Lightly grind more black pepper over the top if desired. Assure the burrata is also well-seasoned so each bite feels complete.

Add Fresh Herbs and Crunch

Tear basil leaves over the platter and sprinkle with chopped oregano if using. Keep the pieces fairly large so you see and taste the herbs clearly. Scatter lightly toasted pine nuts on top for a bit of crunch and nuttiness.

Distribute everything evenly so each scoop of cheese and tomato includes herbs and texture.

Rest Briefly and Serve

Let the assembled platter rest at room temperature for about five minutes. Allow the flavors to meld and the salt to draw out some tomato juices. Serve immediately with toasted baguette slices on the side.

Encourage guests to break into the burrata, scoop it with tomatoes, and swipe through the pooled dressing and juices.

Ingredient Swaps

• Use fresh mozzarella or ricotta instead of burrata if it’s hard to find or too pricey; mascarpone mixed with a bit of cream can also mimic the richness.
• Swap pine nuts with toasted almonds, walnuts, sunflower seeds, or skip entirely for nut-free.
• Replace baguette with gluten-free bread, crostini, or cucumber rounds for a lighter option.
• Use any ripe tomatoes you have (heirloom, Roma, grape) and substitute basil/oregano with parsley, mint, chives, or whatever tender herbs are local and in season.

You Must Know

– Make-Ahead – To get a head start without dull tomatoes, combine all dressing ingredients up to 24 hours ahead and chill, but slice tomatoes and open burrata only 10–15 minutes before serving.

The dressing actually improves as it sits; the cut tomatoes don’t.

Serving Tips

• Serve on a wide, shallow platter so tomato and burrata juices pool for dipping.
• Pair with toasted baguette, crostini, or grilled sourdough to scoop cheese and tomatoes.
• Add prosciutto slices or salami rosettes around the edge for a heartier starter.
• Garnish with a final olive oil drizzle and flaky salt tableside for extra flair.
• Offer small plates and spoons so guests can break into the burrata easily.

Storage & Make-Ahead

This appetizer is best fresh.

You can prep the dressing and slice tomatoes up to 4 hours ahead, storing separately in the fridge.

Assemble just before serving so burrata stays creamy and tomatoes don’t weep.

Leftovers keep, covered, up to 1 day, but texture suffers.

Do not freeze.

Reheating

Gently reheat components separately: warm toasted bread in a low oven.

Briefly microwave tomatoes if desired, or lightly heat tomatoes in a skillet.

Keep burrata chilled or room temperature—never heated.

Burrata in Italian Summer Tradition

On a hot Italian afternoon, I think of burrata as the cool, creamy heart of the table, cradled by sun-warmed tomatoes that smell faintly of the garden.

When I set out a platter like this, I’m echoing a rhythm that runs through Italian summers: eat what’s ripe, keep the stove off, linger over every bite.

For me, this simple pairing reflects how Italians treat heat and abundance:

1. I let markets decide the menu—burrata when it’s freshest, tomatoes when they’re heavy with juice.
2. I serve everything at room temperature, so the cheese relaxes and the tomatoes release sweet, tangy juices.
3. I invite everyone to tear, scoop, and share, turning a quiet plate into an unhurried, sun-drenched ritual.

Final Thoughts

Give this burrata and tomato appetizer a try the next time you need something simple yet impressive—it comes together in minutes but feels special.

Don’t be afraid to tweak the herbs, acidity, or toppings to make it your own.

Frequently Asked Questions

Can I Make This Appetizer Dairy-Free Without Losing Its Creamy Texture?

Yes, you can. I’d use rich coconut-based mozzarella or whipped silken tofu with olive oil and lemon, then surround it with sun-warm tomatoes, basil, balsamic, and flaky salt so every bite still feels lush and creamy.

What Wine Pairs Best With This Burrata and Tomato Appetizer?

I’d pour a chilled Pinot Grigio or Vermentino—bright, citrusy, and saline. As you bite, the tomatoes sing, burrata softens, and the wine’s crisp edge cuts through, leaving everything tasting fresher, sweeter, more alive.

How Can I Safely Serve This Dish at an Outdoor Summer Party?

You can serve it safely by keeping cheese chilled until plating, then nestling the platter over ice. I’d shade the table, swap baguette for crostini, and refrigerate leftovers within an hour in the summer heat.

Is This Recipe Suitable for People With Gluten Intolerance?

Yes, it’s naturally gluten-free if you skip the baguette or use gluten-free bread. I picture you tearing into creamy burrata, juices from sun-warm tomatoes pooling, no worry but catching every last silky drop.

Can I Turn This Appetizer Into a Main Course Salad?

Yes, you can. I’d pile everything over peppery arugula, add grilled chicken or chickpeas, extra tomatoes, maybe juicy peaches, then drizzle more dressing so it eats like a lush, silky, bread-sopping summer salad.