Burrata Tomato Salad with Baby Spinach, Black Olives and Pesto

Burrata Tomato Salad with Baby Spinach, Black Olives and Pesto

A soft, creamy ball of burrata sitting on thinly sliced ripe tomatoes, surrounded by tender baby spinach, sliced black olives and spoonfuls of bright green pesto: this burrata tomato salad is simple, elegant and full of fresh flavor. It looks like something from an Italian trattoria, yet it needs no cooking at all.

The tomatoes are sliced thin and fanned out like petals around the plate. The spinach adds a soft, earthy bite, the olives bring a salty note, and the pesto ties everything together with herbs, nuts and cheese. When you cut into the burrata, the creamy center spills over the tomatoes and becomes part of the dressing.

It is perfect for a light lunch, a summer starter or a quick dinner with crusty bread.

Why You’ll Love This Recipe

• Ready in 15 minutes. No cooking, just slicing and arranging.
• Creamy and fresh. Rich burrata balances juicy tomatoes and peppery pesto.
• Impressive presentation. The petal-style tomato ring looks restaurant-worthy.
• Easy to customize. Swap the greens, olives or pesto to match your taste.
• Naturally vegetarian. A satisfying meatless meal.

Ingredients

This recipe serves 2 as a main or 4 as a starter.

For the Salad

• 2 large ripe tomatoes (beefsteak or similar), sliced very thinly
• 1 large ball burrata (about 8 oz / 225 g), at room temperature
• 2 cups (60 g) fresh baby spinach
• ¼ cup (35 g) sliced black olives
• 1 tablespoon extra-virgin olive oil
• Flaky sea salt and freshly ground black pepper

For the Quick Pesto

• 1 cup (25 g) packed fresh basil leaves, or a mix of basil and parsley
• 2 tablespoons pine nuts, almonds or walnuts, lightly toasted
• 1 small garlic clove
• 2 tablespoons grated Parmesan
• 3 to 4 tablespoons extra-virgin olive oil
• 1 teaspoon lemon juice
• Pinch of salt

To Finish

• Extra olive oil, for drizzling
• Fresh basil leaves (optional)
• Crusty bread, for serving

Step-by-Step Instructions

Step 1: Bring Ingredients to Room Temperature

Take the burrata out of the fridge 20 to 30 minutes before serving. Let the tomatoes sit on the counter too. Both taste much better when they are not ice cold.

Step 2: Make the Pesto

In a small food processor, pulse the basil, nuts, garlic, Parmesan and a pinch of salt until finely chopped. With the machine running, drizzle in the olive oil until you have a thick, slightly chunky paste. Stir in the lemon juice. Taste and adjust the salt. You can also chop everything by hand and mix it in a bowl for a rustic texture.

Step 3: Slice the Tomatoes

Use a sharp serrated knife to slice the tomatoes into thin rounds, about ¼ inch (6 mm) thick. Pat them gently with a paper towel to remove extra juice. Season lightly with flaky salt and pepper.

Step 4: Arrange the Tomatoes

Fan the tomato slices around the edge of a wide, shallow bowl or plate, overlapping them like petals. Leave the center open for the burrata.

Step 5: Add the Spinach

Toss the spinach with 1 tablespoon olive oil and a pinch of salt. Tuck the leaves between and inside the tomato slices, leaving a space in the middle.

Step 6: Place the Burrata

Set the burrata in the center of the plate. Pat it dry first so it does not water down the dish. Do not cut it until the table is ready, so everyone sees the creamy center when it opens.

Step 7: Add Olives and Pesto

Scatter the sliced olives over the tomatoes, spinach and burrata. Spoon the pesto in small dollops around the plate and a little over the burrata.

Step 8: Finish and Serve

Drizzle with a little extra olive oil, add a pinch of flaky salt and black pepper, and garnish with basil leaves if you like. Serve right away with crusty bread.

Tips & Substitutions

Tips for the Best Salad

• Use ripe, flavorful tomatoes. They are the star of the dish.
• Slice thin. Thin slices pick up the dressing and look elegant.
• Serve the burrata at room temperature. The cream flows better and tastes richer.
• Dress at the last minute. Spinach and tomatoes release water over time.
• Use good olive oil. With so few ingredients, quality matters.

Substitutions

• Burrata: Use fresh mozzarella, stracciatella or a creamy goat cheese.
• Spinach: Use arugula, baby kale or mixed greens.
• Pesto: Use store-bought basil pesto, or a herb sauce made with parsley or mint.
• Black olives: Use Kalamata olives or green olives.
• Nuts: Use sunflower seeds for a nut-free pesto.
• Parmesan: Use pecorino or a vegan hard cheese.

Storage

• Refrigerator: This salad is best eaten fresh. If you have leftovers, store the burrata, tomatoes and spinach in separate containers for up to 1 day.
• Pesto: Keep in a jar with a thin layer of olive oil on top for up to 5 days in the fridge, or freeze it in ice cube trays for up to 3 months.
• Make-ahead: Make the pesto and slice the olives a day ahead. Slice the tomatoes and assemble just before serving.
• Freezer: Not recommended for the salad itself.

Serving Suggestions

• Warm, crusty bread or garlic toast to soak up the juices
• A glass of chilled white wine, such as Vermentino or Pinot Grigio
• Thin slices of prosciutto on the side
• A light pasta dish for a larger meal
• Sparkling water with lemon and fresh herbs

Variations

• Balsamic Burrata Salad: Drizzle with balsamic glaze for a sweet-tangy finish.
• Peach and Burrata: Add sliced peaches in late summer.
• Roasted Tomato Version: Use oven-roasted tomatoes for deeper flavor.
• Spicy Pesto: Add a pinch of chili flakes to the pesto.
• Protein Boost: Top with a soft-boiled egg or grilled chicken slices.
• Avocado Burrata: Add sliced avocado beside the tomatoes.

Frequently Asked Questions

What is burrata?

Burrata is a fresh Italian cheese made from mozzarella with a creamy filling of cheese curds and cream inside. It is soft, milky and best eaten fresh.

What goes well with burrata and tomatoes?

Basil, pesto, olive oil, balsamic, olives, spinach, arugula and crusty bread all pair beautifully with burrata and tomatoes.

Can I make this salad ahead of time?

Prepare the pesto and slice the olives ahead of time, but assemble the salad just before serving. Tomatoes and spinach release moisture and the burrata is best fresh.

How do I serve burrata?

Take it out of the fridge about 30 minutes before serving, pat it dry and place it on the salad whole. Cut or tear it open at the table so the cream spills out.

Can I use store-bought pesto?

Yes. Store-bought pesto works well and saves time. Thin it with a little olive oil so it spoons easily.

What can I use instead of burrata?

Fresh mozzarella, stracciatella or a ball of creamy goat cheese all work. Burrata is richer, so use a splash more olive oil with mozzarella.

Recipe Card

Burrata Tomato Salad with Baby Spinach, Black Olives and Pesto

Ingredients

• 2 large ripe tomatoes, thinly sliced
• 1 large ball burrata (about 8 oz / 225 g)
• 2 cups (60 g) baby spinach
• ¼ cup (35 g) sliced black olives
• 1 tablespoon extra-virgin olive oil
• Flaky sea salt and black pepper
• 1 cup (25 g) fresh basil leaves
• 2 tablespoons toasted pine nuts or almonds
• 1 small garlic clove
• 2 tablespoons grated Parmesan
• 3 to 4 tablespoons extra-virgin olive oil, for the pesto
• 1 teaspoon lemon juice
• Pinch of salt
• Extra olive oil and fresh basil, to finish
• Crusty bread, for serving

Instructions

1. Let the burrata and tomatoes come to room temperature for 20 to 30 minutes.
2. Pulse the basil, nuts, garlic, Parmesan and salt, then stream in the olive oil and stir in the lemon juice.
3. Slice the tomatoes thinly, pat dry and season lightly.
4. Fan the tomato slices around a wide, shallow bowl.
5. Toss the spinach with olive oil and salt and tuck it between the tomatoes.
6. Place the burrata in the center and scatter the olives over the plate.
7. Spoon dollops of pesto around the salad and over the burrata.
8. Drizzle with olive oil, add salt, pepper and basil, and serve with crusty bread.