In the early hours of summer, I step into my kitchen and the smell of ripe tomatoes mingles with the faint pop of pomegranate seeds. This salad is a blend of chaos and calm, combining juicy, sun-warmed tomatoes with the burst of sharp pomegranate arils. Burrata’s creamy richness ties everything together, creating a contrast that’s both soothing and exhilarating.
What keeps me coming back to this dish is how it captures the essence of fleeting seasons. It’s a harmony of textures that feels like a celebration of ripe produce and vibrant colors on my plate. The act of assembling it becomes a silent ritual—each ingredient adding its own punch of freshness and nostalgia.
WHY I LOVE THIS RECIPE?
- I love the way pomegranate seeds crack open with a splash of sweet-tart juice—like tiny explosions of joy.
- There’s a satisfying contrast between the juicy tomatoes’ softness and the burrata’s silky melt-in-your-mouth texture.
- This dish reminds me of lazy afternoons in August, where everything is just a bit slower and sweeter.
- Adding a drizzle of balsamic is like releasing a secret burst of flavor I didn’t know I needed.
- It feels like a little rebellion against dull salads—bright, unexpected, and so fresh.
The simplicity of this salad makes it perfect for summer nights or an impromptu gathering. Its vibrant flavors make you pause—a little gasp of pleasure in every bite. As produce markets fill with this season’s finest, it’s a reminder that freshness never goes out of style.
Beyond the aesthetics, it’s a dish that demands no fuss but delivers plenty of smiles. I keep coming back because it honors the fleeting beauty of summer’s best ingredients, each one shining just enough to spark joy on the plate. Sometimes, that’s enough for me to feel entirely grateful for this simple, stunning salad.

Summer Tomato and Pomegranate Salad with Burrata
Equipment
- Cutting board
- Chef’s knife
- Serving platter
Ingredients
- 4 cups cherry tomatoes halved
- 1 cup pomegranate arils separated from seeds
- 8 oz burrata cheese fresh, torn into chunks
- 2 tablespoons balsamic glaze for drizzling
- few leaves fresh basil roughly torn
- to taste salt and pepper for seasoning
Instructions
- Arrange the halved cherry tomatoes evenly across a large serving platter, creating a colorful base.
- Scatter the pomegranate arils over the tomatoes, adding bursts of jewel-toned color and juicy bite.
- Tear the fresh burrata into rustic chunks with your hands and gently place them on top of the tomato and pomegranate mezcla, creating soft, creamy dollops.
- Sprinkle the torn basil leaves over the entire dish for a fragrant, herbaceous note.
- Drizzle the balsamic glaze evenly over the salad, allowing it to seep into the crevices of the tomatoes and cheese for a balanced sweetness and acidity.
- Finish with a light sprinkle of salt and freshly ground black pepper to enhance all the flavors.
- Gently toss the salad just before serving to combine the flavors, or serve as-is for a more layered presentation.
Notes
This salad isn’t just about flavor. It’s about embracing the tiny moments—cracking seeds, savoring textures, sharing laughs with friends. It’s a reminder that the best food is often the most straightforward, yet full of life and color.
Especially now, when fresh, seasonal ingredients are a gift, this dish feels like a small celebration of the here and now. It’s a reminder to slow down, enjoy the season, and let the natural beauty of produce do all the talking. Sometimes, the simplest dishes hold the deepest joy.