Tomato and Mango Burrata Salad with Cumin & Basil Vinaigrette

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burrata salad on platter with basil vinaigrette

Burrata is a pillowy sack of goodness, in the form of stracciatella and rich cream. It is far creamier than any other type of mozzarella and is exceptional when oozing over fresh vegetables and fruits and coated in olive oil!

While burrata has origins in Italy, the burrata salad is prevalent throughout Europe and North America. It is most commonly composed of heirloom tomatoes, basil leaves, and high-quality extra-virgin olive oil. Newer adaptations in the Americas also feature beets, oranges, melons, or prosciutto.

For this recipe, we take a sharp left turn and introduce some Indian flavors. We spice up our basil vinaigrette with ground cumin and serve the burrata with mango wedges and aromatic coriander seeds. We are sure that you will agree that it is the strangest yet most enjoyable way to eat burrata!

Table of Contents

pickled shallots in dish


What is Burrata?

Burrata is a cheese native to Apulia, Italy, that is made from buffalo’s milk. Its verdant surroundings allow the buffalos to graze happily.

The rich buffalo milk is then curdled and spun by Italian artisans, forming a soft-yet-firm pouch filled with torn strings of mozzarella and cream. It is soft, gooey, and mild in taste.

Burrata should be consumed fresh. However, as long as it is sealed, it will last until the package-marked date. If it is opened, you should consume it within two days. Be sure to eat it at room temperature.

burrata salad ingredients on platter

Which Tomatoes to Select

We recommend you purchase Campari tomatoes that are high in sugar and low in acid. They are bright red, really juicy, and in my opinion, the best tomato for a burrata or Caprese salad, as they eat more like fruit in comparison to other types of tomatoes that can be purchased outside of the Mediterranean countries.

If, of course, you live in a Mediterranean country, you will likely have more options for sweet-tasting tomatoes.

arugula and spinach leave on platter

How to Keep Tomatoes for Maximum Ripeness

Tomatoes are a fruit and must ripen over time before use. To ensure your tomatoes are sweet and juicy, store them on your countertop at room temperature to allow them to ripen.

We do not recommend storing tomatoes in the refrigerator because refrigeration will prevent the tomatoes from reaching ideal ripeness. Additionally, they may become dry and tasteless.

You may consume them for up to 5 days, depending on how ripe they were when you purchased them.

burrata salad on platter

How to Pick a Ripe Mango

Mangos can take on numerous colors depending on their variety and may not help determine whether it is ripe to eat. There are two important markers of a ripe mango:

  1. It appears somewhat soft when you give it a slight squeeze;
  2. it smells sweet to the nose

Moreover, if you have a green and red mango instead of a yellow mango, it may not be as sweet. If you purchase the former, consider adding a drizzle of honey over the dish to add some additional sweetness.

burrata salad

Wine Pairing

Visit your local liquor store and request a bottle featuring these characteristics to find the perfect pair.

  • Color: white
  • Notes: stone fruit (melon, nectarine, peach), jasmine, lemon, lime
  • Geography: new
  • Structure: full-bodied, dry
burrata salad on platter

Purge your Fridge

You just finished enjoying our tomato and mango burrata salad with basil and cumin vinaigrette, and you are left with some pickling liquid.

Slice thinly any vegetable, such as cucumber, fennel, or radishes, and toss them into the pickling liquid in an airtight container and store it in the refrigerator. For more information on the pickling process, visit our post, “How to Master a Quick Pickle.”

burrata salad on platter with basil vinaigrette
Tomato and Mango Burrata Salad with Cumin & Basil Vinaigrette and Coriander Seeds
Treat your tastebuds to our creamy burrata salad with sweet mango slices, cumin, and basil vinaigrette topped with fragrant coriander seeds.
5 from 2 votes
Prep Time 45 minutes
Cook Time 7 minutes
Total Time 52 minutes
Course Salad, Side Dish
Cuisine American, Indian, Italian
Servings 4
Calories 305 kcal


Burrata Salad

  • 8 oz. burrata cheese
  • 1 ripe mango wedges
  • 4 ripe Campari tomatoes wedges
  • 1 cup arugula
  • 1 cup spinach
  • 1/4 cup basil leaves
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1 tsp coriander seeds garnish

Basil and Cumin Vinaigrette

  • 1 cup basil leaves
  • 3 cloves garlic thinly sliced
  • 7 tsp olive oil
  • 1 tbsp lemon juice
  • 1/4 tsp ground cumin
  • 1/4 tsp salt
  • ground pepper

Pickled Shallots

  • 1 shallot thinly sliced
  • 1/4 cup water
  • 1/4 cup red wine vinegar
  • 1/4 tsp sugar
  • 1/2 tsp salt
  • 1/2 tsp coriander seeds
  • 1/2 tsp brown mustard seeds


1. Clean and Cut the Vegetables
  • Clean arugula, spinach, and basil leaves. Set aside.
  • Peel and thinly slice the shallot and the garlic. Set aside.
  • Peel and slice the mango into wedges. Slice the ripe tomatoes into wedges. Set aside.
  • Remove the burrata from the refrigerator and allow it to sit at room temperature for 30 minutes before serving.
2. Pickle the Shallots
  • Combine water, red wine vinegar, sugar, salt, brown mustard seeds, and coriander seeds in a saucepan and place it on the stovetop at medium-high heat.
  • Boil it for 5 minutes or until sugar and salt dissolve.
  • Place the shallots into a mixing bowl.
  • Remove the saucepan from the stovetop and pour pickling liquid into the mixing bowl of shallots.
  • Allow them to sit at room temperature for 30 minutes.
3. Make the Basil Vinaigrette
  • Place a pan on the stovetop at medium-low heat. Add one teaspoon of olive oil and allow it to heat.
  • Add the sliced garlic to the pan and sauté for 1-2 minutes or until soft and fragrant.
  • Add basil leaves, cooked garlic, lemon juice, olive oil, and ground cumin to a food processor. Grind well.
  • Season with salt and pepper and set aside at room temperature.
4. Toss the Greens and Grind the Coriander Seeds
  • Toss the spinach and arugula in olive oil, two teaspoons of the pickling liquid, salt, and pepper.
  • Add the coriander seeds to a food processor and pulse them a few times to break down the seeds.
5. Dress the Platter
  • Create a bed of tossed spinach and arugula leaves on a large serving platter.
  • Arrange the ball(s) of burrata cheese in the center of the platter.
  • Add mango wedges, tomato wedges, and pickled shallots to the platter.
  • Drizzle with olive oil, basil vinaigrette, salt, and pepper.
  • Garnish with coriander seeds and basil leaves.
  • Serve and enjoy.



Calories: 305kcalCarbohydrates: 16gProtein: 12gFat: 25gSaturated Fat: 10gCholesterol: 40mgSodium: 452mgPotassium: 510mgFiber: 3gSugar: 11gVitamin A: 3204IUVitamin C: 43mgCalcium: 362mgIron: 1mg
Keyword Easy, fresh, tasty, vegetarian
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About Savory Suitcase
Hello, I’m Kristina, Founder and Head Blogger of Savory Suitcase… the one-stop-shop for the international foodie. 

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4 Responses

  1. 5 stars
    This salad is ridiculously good and a really new take on a traditional burrata salad, love you guys and your recipes generally.

  2. 5 stars
    The pics look so nice, I had to make this. The taste was so fresh and clean! I’ll definitely make it a part of my meals.

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Hello, I’m Kristina, Founder and Head Blogger of Savory Suitcase… the one-stop-shop for the international foodie.


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