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–+ servings
Summer tomato burrata salad with homemade pesto on a platter

Tomato Burrata Salad with Homemade Pesto

A simple, classic tomato salad made with ripe tomatoes, onion, olive oil, vinegar, and fresh herbs. Vegan, gluten-free, and ready in 15 minutes.
Prep Time 15 minutes
Total Time 15 minutes
Choose Serving Size 4

Equipment

  • Cutting board
  • Knife
  • Mixing bowl

Ingredients 

For the salad

  • 1½ lb tomatoes ripe, mixed if possible
  • ½ red onion small, thinly sliced
  • 8 oz burrata at room temperature, torn
  • 3 tbsp extra virgin olive oil
  • 1 tbsp red wine vinegar or lemon juice
  • ¼ cup fresh basil torn
  • ½ tsp salt plus more for salting the tomatoes
  • black pepper freshly ground, to taste

For the quick basil pesto

  • 2 cups fresh basil packed
  • ⅓ cup pine nuts or walnuts
  • 1 clove garlic
  • ¼ cup grated parmesan or 2 tbsp nutritional yeast
  • ⅓ cup extra virgin olive oil
  • 1 tsp lemon juice
  • salt a pinch

Instructions

  • Salt the tomatoes: cut them into wedges or thick slices, sprinkle with salt, and leave for 10 to 15 minutes to release their juices.
  • Make the pesto: blitz the basil, nuts, garlic, parmesan, olive oil, lemon juice, and a pinch of salt into a loose paste, adding more oil to loosen.
  • Soak the sliced red onion in cold water for 10 minutes, then drain, to mellow its bite.
  • Arrange the tomatoes and their juices on a platter and drizzle with the olive oil and a splash of vinegar or lemon.
  • Tear the room-temperature burrata over the top, spoon over the pesto, scatter the onion and torn basil, and finish with flaky salt and pepper. Serve right away with bread.

Notes

Use the ripest in-season tomatoes you can find. Never refrigerate fresh tomatoes. Add cucumber and olives for a Greek twist, or mozzarella to make it a meal. Best eaten the same day.