Cherry Tomato & Potato Salad with Burrata & Olives Recipe

Cherry potato salad_05-01-13_86 (1280x852)This recipe for Cherry Tomato and Potato salad with burrata is as pretty as it is delicious. The recipe, provided by our friend Svitlana Flom of Art de Fete, calls for adding salty Kalamata or green olives and creamy burrata cheese to a fresh cherry tomatoes and potato salad.

For those unfamiliar with barrata, it’s fresh, semi-soft Italian cheese made from cream and mozzarella. The ‘shell’ of the barrata is pure fresh mozzarella while the inside is a luscious, creamy mixture of cream and mozzarella. If you haven’t tried burrata, we encourage you to seek it out. If you absolutely cannot find burrata, you can always substitute fresh mozzarella.

Recipe courtesy Art de Fete

  • Burrata cheese
  • 2 pounds cherry tomatoes, cut in half
  • 3 small purple and 2 small pink potatoes boiled, cut into thin rounds
  • 12 pitted Kalamata or Green Olives, cut in half
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon aged Balsamic vinegar
  • Hawaiian Black Lava Sea Salt
  • Freshly ground black pepper



In a serving platter, scatter cherry tomatoes, potatoes and olives. Drizzle with extra-virgin olive oil, and Balsamic vinegar. Top the salad with Burrata cheese and sprinkle everything with Hawaiian Black Lava Sea Salt. Scatter some small basil leaves on top of the salad and serve.



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Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at