The Vegan Tomato Burrata Salad recipe is a fresh and vibrant meal that showcases the beauty of ripe tomatoes and dairy-free burrata. It is an adaptation of the traditional Italian caprese salad, but entirely vegetarian. The juicy tomatoes are sweet and juicy, and it is complemented by the fatty vegan burrata, fresh basil, and a drizzle of olive oil. The Vegan Tomato Burrata Salad recipe is the right one on summer days when tomatoes are in full blast. The use of basic ingredients is turned into something sophisticated and cozy. This meal shows that vegetarian food can be luxurious and healthy.
STATS
- Diet: Vegan
- Course: Salad, Side dish
- Cuisine: Italian-inspired
- Prep time: 15 minutes
- Cook time: 0 minutes
- Total time: 15 minutes
- Serving size: 1 bowl
- Yield: 4 servings
- Difficulty: Easy
- Cooking method: No cook
EQUIPMENT
- Sharp knife
- Knife board
- Mixing Bowl
- Serving dish or platter
- Small whisk for dressing
INGREDIENTS
- 4 big, ripe tomatoes (heirloom or beefsteak recommended)
- One pint cherry tomatoes, halved
- 2 vegan burrata balls, either store-bought or handmade
- Two teaspoons of extra virgin olive oil
- 1 tablespoon of balsamic glaze
- ¼ teaspoon salt and ¼ teaspoon black pepper
- Fresh basil leaves, a handful
- Optional: arugula or mixed greens as a base
INGREDIENT NOTES
Tomatoes:
- Choose ripe, seasonal tomatoes for the best flavor. A mix of heirloom and cherry tomatoes introduces sweetness and color.
Vegan burrata:
- Created using cashews, almonds, or coconut cream, it is a copy of dairy burrata and has a soft outer crust with a creamy center.
Balsamic glaze:
- Adds sweetness and tang. Just a little won’t overpower the tomatoes. It needs only a slight drizzle.
Black pepper:
- Freshly ground pepper brings warmth and a hint of spice. It strikes a balance with the creaminess of the burrata.
Basil leaves:
- A classic match with tomatoes. Tear apart with fragrance without bruising.
Greens:
- The salad is made heartier with arugula or mixed greens. They give a spicy, sharp contrast.
INSTRUCTIONS
- Wash and dry all the tomatoes.
- Slice the big tomatoes into thick rounds.
- Cut cherry tomatoes in half.
- Place the cut tomatoes and cherry halves on a large serving plate.
- Place the vegan burrata balls lightly on top of the tomatoes.
- Break them open gently to reveal the creamy core.
- Separate clean basil leaves and put them on the tomatoes and burrata.
- Drizzle olive oil evenly over the salad.
- Finish with a balsamic glaze for sweetness.
- Sprinkle with salt & black pepper to taste.
- Optional: Layer arugula or mixed greens as a base before adding the tomatoes and burrata.
- Serve immediately as an appetizer or small dinner.
TIPS
- Tomatoes should always be ripe; otherwise, the salad will be plain.
- Salad may be served at room temperature.
- Cold tomatoes become sour and lose their taste.
- Flavors can be made brighter with a squeeze of lemon juice.
- To vary, add olives, cucumbers, or roasted peppers.
STORAGE INFORMATION
Fridge:
- Keep leftovers in an airtight box for one day. Tomatoes leak water fast; thus, they are best consumed fresh.
Freezer:
- Freezing tomatoes and burrata is not recommended since they lose their texture.
FAQs
Is it feasible to prepare vegan burrata at home?
- Yes. Tapioca starch is combined with cashews, coconut cream, or almonds to make the recipe creamy and stretchy.
What is a substitute for burrata?
- Good alternatives are vegan mozzarella balls, cashew cheese, or silken tofu. Both are good in the dish but bring a different taste.
Am I allowed to make this salad in advance?
- Tomatoes can be sliced in advance; however, the burrata, basil, and dressing should be added at the time of serving.
Does this salad satisfy as a main meal?
- It may, with bread, butter, and greens as a light main. To add extra protein, serve with chickpeas or grilled tofu.
What are the finest tomatoes to use for this recipe?
- Heirloom tomatoes are the best in terms of color and taste, although any ripe tomatoes can be used. Cherry tomatoes add sweetness and variety.
NUTRITIONAL INFORMATION
Calories: 220
Protein: 6 g
Carbohydrates: 15 g
Fiber: 4 g Fat: 15 g
Saturated fat: 3 g
Sodium: 260 mg
