Fresh Basil Pesto
with Grana Padano Cheese

Without a doubt, summer is the best time to enjoy this salad. Tomatoes are at their peak from June to August, bursting with natural sweetness and juiciness. Fresh basil thrives in warm weather, making this the perfect time to make a vibrant pesto. Even burrata, with its delicate, creamy center, feels made for summer – cool, rich, and indulgent without being heavy.

Tomatoes can be bought at farmer’s markets or local produce stands will have the freshest, most flavorful varieties.

Burrata cheese is usually found in the specialty cheese section of your grocery store or Italian delis.

Fresh basil is available year-round in most produce sections; better if homegrown.

Garlic, pine nuts, and olive oil are pantry staples, but for the best flavor, use extra virgin olive oil and fresh garlic.

Grana Padano is available in most cheese sections.

Absolutely! This dish is very adaptable:

Burrata can be substituted with fresh mozzarella or even goat cheese for a tangier profile.

Grana Padano is easy to change with Parmigiano-Reggiano, pecorino, or even Parmesan.

Pine nuts can be swapped with walnuts, almonds, or sunflower seeds.

If basil is unavailable, try arugula, parsley, or cilantro for pesto.

Cherry tomatoes, heirlooms, or even roasted tomatoes all work beautifully.

These substitutions make the recipe more accessible to different tastes and your needs.

Definitely. This salad is perfect as part of a light, Mediterranean-inspired meal:

For an appetizer, start your meal with delicious Mediterranean Shrimp Croquettes, Mediterranean Salmon Tartare, or Bacon Wrapped Asparagus.

For a main course, you can serve Grilled Octopus Skewers, or Veal Cutlets.

For a dessert, go with my Bluberry Tiramisu, or Panna Cotta with Strawberry Compote.

Here are some great pairings for Fresh Basil Pesto:

For example, Sauvignon Blanc or Pinot Grigio will highlight this fresh basil pesto and tomato burrata salad.

As an alternative, you can choose Prosecco to add a special celebration feel.

If you enjoy a crisp dry rosé complements the acidity of tomatoes.

For a non-alcoholic option, opt for iced mint tea, sparkling water with lemon, or a basil lemonade.

This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 1 day. The pesto may darken slightly, and the tomatoes will release juice, softening the overall texture.

Here are my tips on how to make this pesto sauce simply amazing:

• Use room temperature burrata, and it tastes creamier and more flavorful.
• Don’t overdress the salad with sauce.
• Use a sharp knife for cutting tomatoes; they will look great and not mushy on a plate.
• Use Italian Grana Padano cheese, which gives so much umami flavor.
• If making pesto ahead, keep components separate and assemble just before serving.