Inspired by the abundance of summer produce and the creamy indulgence of burrata, this vibrant salad is a celebration of color, texture, and flavor. Juicy heirloom tomatoes, crisp cucumbers, buttery avocado, and fragrant basil are all brought together with a tangy homemade basil vinaigrette. Topped with pillowy dollops of burrata and a sprinkle of toasted pine nuts for crunch, it’s a dish that feels both elevated and effortless. Perfect for warm days or when you’re craving something light yet satisfying, this salad is as beautiful to look at as it is delicious to eat.
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Heirloom Tomato, Avocado & Burrata Salad with Pine Nut Basil Vinaigrette
Yields 2-3 Servings
Salad Ingredients:
1 cup mixed heirloom cherry tomatoes, halved (yellow, red, and orange)
1 Persian cucumber, thinly sliced
1 ripe avocado, diced
1/4 small red onion, thinly sliced
1 ball of burrata cheese, torn into chunks
1–2 tablespoons toasted pine nuts
4–6 basil leaves, chiffonade (thinly sliced)
Sea salt & freshly cracked black pepper, to taste
Ingredients for Basil Vinaigrette Dressing:
1/4 cup extra virgin olive oil
2 tablespoons white balsamic vinegar (or apple cider vinegar)
1 tablespoon Dijon mustard
1 teaspoon honey or maple syrup
1 garlic clove, minced
1/4 cup fresh basil leaves, chopped
Salt & pepper to taste
Yields 2-3 Servings
Salad Ingredients:
1 cup mixed heirloom cherry tomatoes, halved (yellow, red, and orange)
1 Persian cucumber, thinly sliced
1 ripe avocado, diced
1/4 small red onion, thinly sliced
1 ball of burrata cheese, torn into chunks
1–2 tablespoons toasted pine nuts
4–6 basil leaves, chiffonade (thinly sliced)
Sea salt & freshly cracked black pepper, to taste
Ingredients for Basil Vinaigrette Dressing:
1/4 cup extra virgin olive oil
2 tablespoons white balsamic vinegar (or apple cider vinegar)
1 tablespoon Dijon mustard
1 teaspoon honey or maple syrup
1 garlic clove, minced
1/4 cup fresh basil leaves, chopped
Salt & pepper to taste
Directions:
- Make the Dressing:
Combine olive oil, vinegar, mustard, honey, garlic, basil, salt, and pepper in a small jar or blender. Shake or blend until creamy and emulsified. - Assemble the Salad:
In a mixing bowl, gently toss the tomatoes, cucumber, avocado, onion, and basil with a few spoonfuls of the dressing. - Plate and Finish:
Divide the salad among plates. Top with torn burrata and sprinkle with pine nuts. Add a few more cracks of black pepper and a drizzle of dressing, if desired.
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