Tomato Burrata Salad Recipe: A Stunning Plant-Based Version

Creating a vegan version of the classic tomato burrata salad seemed like an impossible task when I first attempted it in my test kitchen. The creamy, indulgent texture of burrata is so distinctive that finding a plant-based alternative felt like chasing a dream. But after months of experimentation, I’ve developed a tomato burrata salad recipe that captures all the luxury of the original using completely vegan ingredients. This isn’t just a substitute – it’s a celebration of plant-based innovation that stands proudly alongside its traditional counterpart.

Why You’ll Love This Tomato Burrata Salad Recipe

This isn’t your ordinary salad – it’s an elegant dish that proves vegan cuisine can be just as luxurious as traditional recipes. Here’s why this tomato burrata salad recipe will become your new favorite:

• Stunning presentation that wows guests
• Perfect balance of creamy and fresh
• Uses peak-season tomatoes
• Ready in under 30 minutes
• Naturally gluten-free
• Perfect for special occasions
• Makes any meal feel restaurant-worthy

Key Ingredients for Tomato Burrata Salad

The Vegan “Burrata”

• 1 block extra-firm tofu
• 1 cup raw cashews, soaked
• 2 tablespoons nutritional yeast
• 1 tablespoon white miso paste
• 2 tablespoons lemon juice
• 1 teaspoon apple cider vinegar
• 1/4 cup refined coconut oil
• Sea salt to taste

The Tomato Base

• 2 pounds heirloom tomatoes, various colors
• 1 pint cherry tomatoes, mixed varieties
• 1/4 cup extra virgin olive oil
• 2 tablespoons aged balsamic vinegar
• Fresh basil leaves
• Flaky sea salt
• Freshly ground black pepper

Let’s talk about what makes these ingredients special. The combination of tofu and cashews creates that signature burrata texture – firm on the outside, creamy within. The miso and nutritional yeast provide that subtle umami that makes traditional burrata so irresistible.

Step-by-Step Instructions

Preparing the Vegan “Burrata”

1. Drain and press tofu for at least 2 hours to remove excess moisture.
2. Blend soaked cashews with nutritional yeast, miso, lemon juice, and vinegar until completely smooth.
3. Melt coconut oil and slowly incorporate into the cashew mixture while blending.
4. Crumble half the tofu and blend with the cashew mixture for the creamy center.
5. Slice remaining tofu into thin layers for the outer “skin.”

Assembling the Burrata

1. Line small bowls with plastic wrap.
2. Layer thin tofu slices to form the burrata’s exterior.
3. Fill with cashew-tofu mixture.
4. Wrap and chill for at least 4 hours or overnight.

Preparing the Tomatoes

1. Slice heirloom tomatoes into various shapes and thicknesses.
2. Halve cherry tomatoes.
3. Arrange on a platter, creating height and visual interest.

Final Assembly

1. Unwrap chilled burrata and place atop tomatoes.
2. Drizzle with olive oil and aged balsamic.
3. Garnish with fresh basil and flaky sea salt.

Pro Tips for Perfect Tomato Burrata Salad

After perfecting this recipe through countless iterations, here are my essential tips:

Do’s

• Use the freshest, ripest tomatoes possible
• Let tomatoes come to room temperature
• Season each component separately
• Use high-quality olive oil and balsamic

Don’ts

• Don’t skip pressing the tofu
• Avoid over-blending the cashew mixture
• Don’t refrigerate tomatoes
• Never use regular table salt

Variations and Substitutions

This tomato burrata salad recipe is wonderfully adaptable:

Seasonal Variations

• Spring: Add fresh peas and mint
• Summer: Include stone fruit
• Fall: Add roasted squash
• Winter: Incorporate roasted tomatoes

Base Options

• Grilled sourdough
• Fresh arugula
• Roasted vegetables
• Marinated olives

Dressing Alternatives

• Basil oil
• Reduced balsamic glaze
• Herb-infused olive oil
• Citrus vinaigrette

Storage and Meal Prep

Components can be prepared ahead:

• “Burrata” keeps for 5 days refrigerated
• Prepare tomatoes just before serving
• Make extra burrata for other uses
• Store dressing components separately

For best results:

• Keep burrata well-wrapped
• Bring to room temperature before serving
• Never dress tomatoes until serving
• Store basil in water like flowers

Serving Suggestions

Transform this salad into a complete meal:

• Serve with crusty bread
• Add to a grain bowl
• Top pizza before baking
• Include in a mezze platter
• Pair with grilled vegetables

Tomato Burrata Salad FAQ

Q: Can I make the burrata without nuts? A: Yes, use sunflower seeds or extra tofu instead of cashews.

Q: How long does the vegan burrata last? A: Up to 5 days refrigerated in an airtight container.

Q: What’s the best type of tomatoes to use? A: A mix of heirloom and cherry tomatoes provides the best variety of flavors and textures.

Q: Can I freeze the burrata? A: Not recommended as the texture will change significantly.

Q: How do I prevent the burrata from breaking? A: Handle gently and ensure it’s well-chilled before serving.

This tomato burrata salad recipe has become my signature dish for impressing both vegan and non-vegan guests alike. It’s proof that plant-based versions of classic dishes can be just as luxurious and satisfying as their traditional counterparts. Give it a try, and let me know how it transforms your next special occasion!