Heirloom Tomato & Grilled Veggie Salad with Burrata & Basil Vinaigrette
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This tomato and grilled veggie salad with burrata is a celebration of peak summer tomatoes, paired with smoky grilled vegetables, tender chicken, creamy burrata, and a bright basil vinaigrette. Juicy seasonal tomatoes provide the fresh, acidic base of the salad, while grilled corn and summer squash add caramelized sweetness and subtle char. Peppery arugula, rich burrata, and herbaceous basil vinaigrette round everything out, creating a substantial salad that works as both a main course and an impressive summer side. It comes together in about 30 minutes, making it an easy way to showcase the best produce of tomato season.
The chicken can easily be either omitted entirely or substituted with your fish of choice though I love the extra addition of protein it adds to this salad. This is perfect for warm-weather dinners, especially with something like these trending corn ribs or my pimento cheese toasts with heirloom tomatoes.
More About Summer Produce
Summer may be my favorite season for produce with fresh sweet corn, juicy tomatoes and plenty of squash. I think it’s because so many of the vegetables stand up well to grilling; the method enhances the natural flavors while adding a slightly smoky taste. Summer vegetables also remind me of growing up in New Jersey – named the “garden state” for a reason. My town had an abundance of farms and farm stands to purchase the ripe produce – word would travel fast as to when the corn was best and tomatoes at their peak.
Why You’ll Love This Recipe
- Peak-season tomatoes – Juicy, ripe summer tomatoes are the star of this salad, bringing bright acidity and fresh flavor to every bite.
- Smoky and creamy – Charred vegetables and grilled chicken pair with rich, creamy burrata for a satisfying contrast of flavors and textures.
- Perfect for summer – This colorful salad makes the most of seasonal produce and works beautifully for weeknight dinners, cookouts, and entertaining.
Key Ingredients in This Recipe
- Chicken thighs – Boneless, skinless chicken thighs are the best for grilling. They are much more tender than chicken breasts though they can easily be swapped in this recipe.
- Summer squash – Choose small to medium squash that feel firm and heavy for their size.
- Corn – The corn in this recipe is grilled before it’s cut off the cob and tossed with the rest of the salad. I prefer to buy corn in the husk and shuck it myself so it’s freshest. Peel back the husk to inspect it for any irregularities. Look for sweet corn with kernels in even rows.
- Arugula – This green has a distinct, peppery flavor that pairs well with tomato and burrata. It can be substituted with butter lettuce or romaine in this recipe.
- Burrata – Burrata, a soft cow’s milk cheese from Italy, is essentially mozzarella filled with a creamy interior.
- Heirloom tomatoes – I use heirloom cherry tomatoes in this recipe though they can be substituted with regular halved cherry tomatoes or cored diced heirloom tomatoes instead. I prefer cherry tomatoes in salads because their thicker skins add a bit more texture and crunch to the salad.
- Basil – Basil leaves stay freshest when they’re on the plant so I recommend growing your own or getting a potted basil plant from the grocery store. Simply pinch the leaves off at the stem. Chop the leaves just before adding them to the dressing so they don’t turn a dark green.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Choose tomatoes that are fully ripe but still firm enough to hold their shape when sliced. For the best flavor, let them come to room temperature before assembling the salad so their natural sweetness and acidity can shine.
Swaps and Substitutions
- Chicken thighs: Substitute boneless, skinless chicken breasts or omit the chicken entirely for a vegetarian salad.
- Squash: Any combination of yellow summer squash and zucchini can be used. If you can find them I love swapping the larger squash for small pattypan (scallop) squash. Cut in half before grilling.
- Corn: Fresh corn on the cob provides the best grilled flavor, but canned or frozen corn can be used if fresh corn is unavailable.
- Arugula: Substitute butter lettuce or romaine for a milder green.
- Cherry tomatoes: Use halved heirloom tomatoes, grape tomatoes, or another variety of ripe summer tomatoes.
- Burrata: Substitute fresh mozzarella if burrata is unavailable. For a different creamy element, goat cheese also works well.
- Basil: Use fresh parsley or a combination of basil and parsley in the vinaigrette if needed.
- Lemon juice: Substitute white wine vinegar or champagne vinegar for a slightly sharper vinaigrette.
How to Make a Heirloom Tomato & Grilled Veggie Salad (Step-by-Step)
- Make the vinaigrette. Whisk together the basil vinaigrette and set aside until ready to use.
- Cook the chicken. Heat grill or grill pan to medium-high heat. Season chicken with salt and pepper and drizzle with olive oil. Add chicken to the grill and cook through, about 4 minutes on each side. Remove and set aside. Let rest for at least 5 minutes. Chop the chicken thighs and set aside.
- Grill the veggies. Arrange summer squash cut side down on aluminum foil and add to the grill (so they don’t fall through the grate) then add corn to the grill and close, cooking undisturbed for 4 minutes. Turn and continue to grill until the vegetables are slightly charred, about an additional 4 minutes. Remove and set aside! Use a knife to cut the corn kernels off the cob.
- Assemble and serve. Add the arugula to a large salad bowl with the corn kernels, squash, tomatoes and the chicken. Drizzle with the basil vinaigrette, tossing to combine. Top with the burrata and serve.
How to Serve This Recipe
- As a main course: Serve the salad on its own for a complete summer dinner with protein, vegetables, and creamy burrata.
- With grilled bread: Add crusty grilled bread to soak up the basil vinaigrette and juices from the tomatoes and burrata.
- For entertaining: Serve the salad family-style on a large platter with the burrata arranged over the top.
- For a lighter meal: Omit the chicken and add extra grilled vegetables or burrata for a vegetarian option.
- As a side dish: Serve smaller portions alongside grilled steak, fish, or other summer mains.
How to Store This Recipe
- Salad: Store leftover salad in an airtight container in the refrigerator for up to 2 days.
- Chicken: Store leftover grilled chicken separately when possible and refrigerate for up to 3 days.
- Vinaigrette: Store the basil vinaigrette separately in an airtight container in the refrigerator for up to 3 days.
- Burrata: Keep leftover burrata refrigerated in its original container or an airtight container and use within a few days of opening.
- Make-ahead: Prepare the chicken, grilled vegetables, and vinaigrette ahead of time, then assemble the salad with fresh arugula and burrata just before serving.
FAQ – Frequently Asked Questions
Yes, grilled veggie salad with burrata can easily be made without chicken. Omit the chicken and add extra grilled squash, corn, or other seasonal vegetables for a satisfying vegetarian salad.
Summer vegetables such as zucchini, summer squash, corn, and tomatoes work especially well in a grilled veggie salad. They become sweeter and develop a smoky flavor when cooked over high heat.
Yes, several components of grilled veggie salad with burrata can be prepared ahead of time. Grill the chicken and vegetables and prepare the basil vinaigrette in advance, then refrigerate them separately and assemble the salad with fresh arugula and burrata shortly before serving.
Burrata has a creamy interior of stracciatella and cream surrounded by a mozzarella shell, while fresh mozzarella has a more uniform texture. Burrata adds extra richness and creaminess to grilled veggie salad with burrata and pairs especially well with charred vegetables and fresh tomatoes.
To keep grilled veggie salad from getting soggy, allow the grilled vegetables to cool slightly before tossing them with the arugula and add the basil vinaigrette just before serving. Keeping the burrata on top rather than mixing it throughout the salad also helps preserve the texture of the greens and vegetables.
Other Recipes to Try
If you loved this heirloom tomato and grilled veggie salad, add one of the following recipes into your next rotation:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Heirloom Tomato & Grilled Veggie Salad with Burrata & Basil Vinaigrette
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Ingredients:
For the basil vinaigrette:
- ¼ cup extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons diced fresh basil leaves
- 1 clove garlic, minced
- Kosher salt, as needed
- Freshly ground black pepper, as needed
For the vegetables and assembly:
- 1 pound chicken thighs
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 3 tablespoons extra-virgin olive oil
- 1 small yellow summer squash halved
- 1 small zucchini squash, halved
- 2 ears of corn
- 8 ounces wild arugula
- 1 cup halved cherry tomatoes
- 8 ounces Burrata
Instructions:
For the dressing:
- In a small bowl whisk together the olive oil, lemon juice, basil and garlic until emulsified. Season to taste with salt and pepper.
For the vegetables and assembly:
- Heat grill or grill pan to medium-high heat. Season chicken with salt and pepper and drizzle with olive oil. Add chicken to the grill and cook through, about 4 minutes on each side. Remove and set aside. Let rest for at least 5 minutes. Chop the chicken thighs and set aside.
- Arrange summer squash cut side down on aluminum foil and add to the grill (so they don’t fall through the grate) then add corn to the grill and close, cooking undisturbed for 4 minutes. Turn and continue to grill until the vegetables are slightly charred, about an additional 4 minutes. Remove and set aside! Use a knife to cut the corn kernels off the cob.
- Add the arugula to a large salad bowl with the corn kernels, squash, tomatoes and the chicken. Drizzle with ¼ cup of the basil vinaigrette, adding more if needed, tossing to combine. Top with pieces of the burrata and serve.
Notes:
Nutrition:
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Such an incredibly beautiful looking salad!
Thank you so much!