Name: Burrata with Tomatoes, Basil, and Sun-Dried Tomatoes Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Italian
Ingredients: 1 pint cherry or grape tomatoes, halved or quartered if large; ¼ cup thinly sliced oil-packed sun-dried tomatoes; 1 tablespoon thinly sliced fresh basil, plus more small leaves for garnish; 1 medium clove garlic, pressed or minced; ¼ teaspoon fine salt; 1 tablespoon olive oil; 2 teaspoons thick balsamic vinegar or balsamic glaze, divided; 8 ounces burrata (2 balls); 1 ½ tablespoons pine nuts or chopped roasted pistachios; 1 teaspoon olive oil; Freshly ground black pepper, to taste; Flaky sea salt, optional; Crostini or crusty bread, for serving

Jump to Recipe· 3.9 from 74 reviews

If you’re on the lookout for a dish that feels like a celebration of summer in every bite, this Burrata with Tomatoes, Basil, and Sun-Dried Tomatoes Recipe is exactly what you need. It’s an irresistible combination of creamy, dreamy burrata cheese nestled among juicy cherry tomatoes, fragrant fresh basil, and the intense sweetness of sun-dried tomatoes. Finished with toasted pine nuts and a luscious splash of balsamic, this recipe is refreshingly simple yet packed with flavor—perfect for sharing with friends or indulging in a moment of pure deliciousness all to yourself.

Ingredients You’ll Need

A white scalloped plate holds many small bright red cherry tomatoes still on their green stems, placed on the bottom left of the image. Above it, there is a small blue and white bowl filled with dark red sun-dried tomatoes. To the right of this bowl, a light blue bowl contains two smooth, white mozzarella balls. Near the top right, a small white bowl with a spoon contains a light pinkish powder. Below it, a small wooden bowl holds pale beige pine nuts. At the bottom right, fresh green basil leaves add a bright splash of color. On the top left, a small white scalloped dish holds dark balsamic vinegar, and part of a bottle of golden olive oil is visible on the left side. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

These ingredients are delightfully straightforward, but each one plays an important role in building the layered flavors and textures of the dish. From the creaminess of burrata to the brightness of fresh basil and the rich depth from sun-dried tomatoes, every component counts.

Cherry or grape tomatoes: Use halved or quartered ripe tomatoes for juicy bursts of freshness and vibrant color.

Oil-packed sun-dried tomatoes: Thinly sliced, they add a sweet, tangy intensity that balances the fresh tomatoes beautifully.
Fresh basil: Thinly sliced, it offers a fragrant, peppery lift as well as striking green accents.
Garlic: Minced or pressed, it infuses the mix with a gentle pungency that ties the flavors together.

Fine salt: Enhances all the tastes without overpowering the delicate burrata.
Olive oil: Divided between tossing and drizzling, it brings richness and helps marry the ingredients.
Balsamic vinegar or glaze: Adds acidity and a touch of sweetness to brighten the dish.

Burrata cheese: Two balls of this creamy, soft cheese form the heart of the recipe.
Pine nuts or roasted pistachios: Toasted for a crunchy nutty contrast that’s simply irresistible.
Freshly ground black pepper: Adds a little spicy warmth and complexity.

Flaky sea salt (optional): Sprinkled over the burrata for a sophisticated salty crunch.
Crostini or crusty bread (optional): Perfect for scooping up every delicious bite.

How to Make Burrata with Tomatoes, Basil, and Sun-Dried Tomatoes Recipe

A close-up view of a bowl filled with bright red cherry tomatoes, some whole and some sliced in half, showing the juicy interior with seeds. On top of the tomatoes, there is a heap of finely chopped dark red sun-dried tomatoes with a slightly rough texture. Next to the sun-dried tomatoes, there is a small clump of pale, minced garlic and a small pile of thinly sliced fresh green basil leaves. The bowl is white with a deep shape, and the surface under the bowl is a white marbled texture. A silver spoon is partially submerged in the bowl among the tomatoes. Photo taken with an iphone --ar 4:5 --v 7

Step 1: Toast the Pine Nuts

Start by warming the pine nuts in a small skillet over medium-low heat. Keep the nuts moving by stirring frequently until they are fragrant and develop a light golden color on the edges. This takes about 3 to 5 minutes and gives them a toasty, buttery flavor that elevates the dish. Be careful not to burn them—once toasted, transfer them to a bowl to cool down.

Step 2: Combine the Tomato Mixture

In a shallow serving bowl, toss together the halved cherry tomatoes, thinly sliced sun-dried tomatoes, fresh basil, and minced garlic. Add a tablespoon of olive oil and a teaspoon of balsamic vinegar, then gently stir to coat everything evenly. This vibrant mixture is the flavor powerhouse of the recipe, balancing fresh, sweet, and tangy notes beautifully.

Step 3: Add the Burrata

Carefully tear open each ball of burrata, releasing its luscious creamy interior, and nestle the cheese into the center of the tomato mixture. Drizzle the burrata with the remaining teaspoon of olive oil and balsamic vinegar. This luscious touch enhances the creaminess and complements the tomatoes perfectly.

Step 4: Garnish and Finish

Sprinkle the toasted pine nuts over the dish for a delightful crunch. Scatter some reserved small basil leaves on top for freshness and a pop of color. Add freshly ground black pepper to taste and finish with a pinch of flaky sea salt if you want that extra texture and salty brightness. The dish is now ready to serve, but it’s so good you might want to dive right in!

How to Serve Burrata with Tomatoes, Basil, and Sun-Dried Tomatoes Recipe

Garnishes

Fresh basil leaves not only complement the flavors but also make the dish visually appealing. A light drizzle of extra virgin olive oil or a gentle sprinkle of flaky sea salt can add elegance. For a little extra zing, a few drops of balsamic glaze can create beautiful dark swirls and an enticing sweetness.

Side Dishes

This dish shines best when served with warm, toasted crostini or crusty bread. The bread acts as the perfect vehicle for scooping the creamy burrata and flavorful tomatoes. Alternatively, pair it with a light green salad dressed with lemon vinaigrette for a fresh and balanced meal.

Creative Ways to Present

For a stunning presentation, serve the burrata nestled in a shallow, wide-rimmed bowl with the tomato salad surrounding it like a colorful crown. You can also layer the tomato mixture and burrata in small individual dishes for elegant appetizers. Adding edible flowers or microgreens can instantly elevate the visual appeal for special occasions.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers from this Burrata with Tomatoes, Basil, and Sun-Dried Tomatoes Recipe, store them covered in the refrigerator for up to three days. Keep the burrata separate from the tomato mixture if possible, as the cheese’s texture is best enjoyed fresh. The tomato salad will soften over time but can still taste lovely on its own or tossed into other dishes.

Freezing

It’s best not to freeze burrata cheese as it loses its creamy texture upon thawing. However, if you want to preserve the tomato mixture, you can freeze it without the cheese. Keep in mind that the texture will change, so freezing is only recommended if you plan to cook with the tomatoes later rather than serve fresh.

Reheating

This recipe is intended to be enjoyed fresh and cold or at room temperature, so reheating is not recommended. The burrata’s delicate creaminess will break down with heat. If leftovers have been refrigerated, simply let the tomato mixture come to room temperature before serving and add fresh burrata if you have some on hand.

FAQs

Can I use other types of tomatoes for this recipe?

Absolutely! While cherry or grape tomatoes work best for their sweetness and size, you can use roma or heirloom tomatoes cut into bite-sized pieces. Just aim for ripe, flavorful tomatoes to keep the dish bright and fresh.

What can I substitute for pine nuts if I have allergies?

Roasted pistachios are a fantastic alternative that adds a similar crunch and a slightly different nutty flavor. Toasted almonds or walnuts can also work well, though each will subtly change the texture and taste.

Is balsamic glaze necessary, or can I only use vinegar?

You can use thick balsamic glaze or regular balsamic vinegar interchangeably here. The glaze adds a syrupy sweetness and rich color, but if you only have vinegar, just reduce the amount slightly and drizzle it on gently.

How long can I prepare this dish in advance?

This Burrata with Tomatoes, Basil, and Sun-Dried Tomatoes Recipe is best served the day it’s prepared to enjoy the freshest texture and flavor. You can prep the tomato mixture a few hours ahead, but add the burrata, nuts, and finishing touches just before serving.

Can this recipe be made vegan or dairy-free?

While traditional burrata is dairy-based and central to the dish, you can try vegan cheese alternatives that mimic burrata’s creaminess. Keep in mind the flavor profile will shift, but the combination of tomatoes, basil, and sun-dried tomatoes will still shine beautifully.

Final Thoughts

This Burrata with Tomatoes, Basil, and Sun-Dried Tomatoes Recipe is one of those rare finds that feels both effortlessly simple and irresistibly special. The lovely balance between creamy cheese, vibrant tomatoes, fragrant basil, and crunchy nuts makes it a crowd-pleaser every time. I encourage you to give it a try—you’re going to fall in love with how such few ingredients can come together to create something truly extraordinary.

Burrata with Tomatoes, Basil, and Sun-Dried Tomatoes Recipe

Ingredients You’ll Need