Burrata Caprese! This amazing summer salad features juicy heirloom tomatoes, creamy burrata cheese and fresh basil topped with a generous drizzle of olive oil, balsamic vinegar (or glaze) and a sprinkle of flaky sea salt and coarsely ground pepper. A delicious twist on a classic caprese salad that you are going to want to eat on repeat all summer long!
Why You’ll Love This Burrata Salad
If you like a classic caprese salad then you are going to LOVE this variation featuring burrata cheese instead of mozzarella. Nothing beats the soft and creamy center that spills out when cutting into burrata. It’s a thing of beauty – so decadent and oh so good! Believe me when I say that you are going to want to eat this salad on repeat all summer long!
- Quick and easy to make: Made with a few simple ingredients and takes just 10 minutes to prep! Simple summer salads using fresh quality ingredients truly are the best!
- Super versatile: Serve it as an appetizer, side dish or a no-cook main dish on a hot summer day. This beautiful and impressive looking burrata salad is also perfect for entertaining with too!
- Perfect for tomato season: Ripe juicy summer tomatoes are key to making this salad amazing! You want it to taste like summer on a plate. If you love the combination of burrata and tomatoes, make sure to also try this Burrata Bruschetta recipe.
- Easy to customize: There are so many ways to customize this salad. Check out the Possible Variations section for some ideas.
Ingredients You’ll Need
Only a few ingredients are needed to make this burrata caprese salad. Use the best quality you can to really let them shine! Fresh quality ingredients really do make all the difference in simple summer salads like this.
- Burrata: The star of the show! Make sure to drain off the liquid that it’s stored in and pat it dry. I prefer to use one large ball of burrata but you could also use a few smaller ones instead. Fresh mozzarella can be used as a substitute if you can’t find any (although you’ll miss out on the soft creamy center that is only found in the burrata which would be a shame!).
- Tomatoes: Fresh ripe summer tomatoes make all the difference in this simple salad. You can use any type or combination that you like. I like to use a variety of heirloom tomatoes in different sizes and colors.
- Fresh Basil: The basil leaves can be left whole or chopped up.
- Extra Virgin Olive Oil: Use a good quality extra virgin olive oil.
- Aged Balsamic Vinegar or Balsamic Glaze: Aged balsamic vinegar is thicker, sweeter and less acidic than commercial grade balsamic vinegar. It is often drizzled onto dishes as a finishing sauce. You could also use balsamic glaze. This is my favorite balsamic glaze. It is made from slow cooked balsamic vinegar from Modena, Italy and does not use any artificial flavors or colors.
- Flaky Sea Salt: Good salt is important to bring out the flavors of the tomatoes and burrata. A flaky sea salt like Maldon Sea Salt Flakes adds the perfect texture and taste to make this salad shine.
- Pepper: Freshly coarse ground pepper adds the finishing touch.
Detailed ingredient list and directions located in the recipe card below.
What is burrata?
Burrata is a fresh Italian cheese from the Puglia region of Italy. It’s made from a “pouch” of stretched mozzarella cheese that is then filled with a soft stringy curd and fresh cream (cream-soaked stracciatella). Burrata has a rich, milky buttery flavor with a combination of textures.
At first glance, burrata looks similar to a fresh ball of mozzarella but as the saying goes “it’s what’s on the inside that counts”. The magic happens once you slice it open and the soft, creamy inside spills out. It’s a beautiful surprise!
Where do you buy it?
Look for burrata in the specialty cheese section of the grocery store, in Italian markets or cheese shops.
How To Make Burrata Caprese
It couldn’t be easier! With fresh, quality ingredients like these, all that is left to do is to arrange them and let them shine!
STEP 1: Slice the tomatoes. Slice the tomatoes using a small serrated knife. I like to use a variety of different sizes and colors of heirloom tomatoes for visual appeal and flavor. The larger tomatoes get cut into slices and the smaller cherry tomatoes get halved or quartered.
STEP 2: Assemble the salad. Arrange the burrata and sliced tomatoes on a plate or platter. Garnish with fresh basil leaves (either left whole or chopped).
STEP 4: Serve. Slice into the burrata to reveal that gorgeous center. Or leave the ball of burrata whole to slice into when serving in order to hear the “oohs and aahs” from guests when that creamy center spills out.
This salad tastes best when the ingredients are at room temperature. Remove the burrata from the fridge about 30 minutes beforehand to let it warm up.
This Burrata Caprese Salad is super versatile and easy to customize. Here are a few fun ideas…
- Add avocado: Add some sliced avocado for a California spin.
- Drizzle over pesto: Some fresh pesto drizzled over the top would be delicious.
- Add prosciutto: Drape some thin slices of prosciutto over the top.
- Use a different dressing: You could drizzle over an Italian dressing or any delicious vinaigrette you like.
- Additional veggie toppings: Some ideas include olives, arugula, red or sweet onion or minced garlic.
- Sprinkle on toasted pine nuts: Pine nuts would pair beautifully with this salad.
- Add homemade croutons: Makes it more filling and a delicious way to soak up those tomato juices.
- Use roasted tomatoes: This is a good variation if you want to make this in the winter when delicious summer tomatoes are not available. Roasting sweetens up tomatoes that lack in flavor.
What To Serve With It
Wondering what this burrata caprese would pair well with? It’s super versatile!
- Serve it as a main: My favorite way to serve this salad is with fresh crusty bread and a nice glass of wine or a Limoncello Spritz. It’s the perfect no-cook lunch or dinner on a hot summer day!
- Serve it as an appetizer or side dish: It pairs well with your favorite Italian dishes. Fantastic with pizza (or this easy puff pastry pizza), risotto or pasta (like this Bolognese or Lasagna or this simple Tuna Pesto Pasta). It is also delicious paired with grilled seafood or meats (like these Marinated Grilled Steaks).
At first glance, they both look very similar and that’s because burrata has a thin layer of mozzarella on the outside. The difference lies on the inside. Fresh mozzarella is firm all the way through and can be sliced. Burrata is filled with a soft and creamy curd that spills out when sliced into. Mozzarella can also be cooked and melted on dishes whereas burrata is best enjoyed as is.
You sure do! That “skin” or “pouch” on the outside is actually a thin layer of stretched mozzarella cheese.
This salad is best served immediately. Fortunately, it’s so quick and easy to make that it isn’t necessary to prep ahead.
Burrata Caprese! This amazing summer salad is a delicious variation of a classic caprese salad, featuring burrata instead of mozzarella. You’re going to want to eat this on repeat all summer long!
- 1 ½ pounds (680 grams) heirloom tomatoes (see notes)
- 1 ball of burrata (approx. 8 ounces /227 grams), drained and patted dry
- Handful of fresh basil leaves
- Extra virgin olive oil, for drizzling (about 2 to 3 tablespoons)
- Aged balsamic vinegar or balsamic glaze, for drizzling (about 1 to 2 tablespoons)
- Flaky sea salt (like Maldon salt) and freshly ground black pepper, to taste
- Slice tomatoes: Slice the tomatoes using a small serrated knife. Cut larger tomatoes into slices (as thin or as thick as you like). Small tomatoes (like cherry tomatoes) can be halved or quartered.
- Assemble salad: Arrange the burrata and sliced tomatoes on a plate or platter. Garnish with the fresh basil leaves.
- Drizzle and Season: Drizzle the extra virgin olive oil and aged balsamic vinegar or glaze over the top. Season with a generous sprinkle of flaky sea salt and some coarsely ground pepper to taste.
- Serve: Slice into the burrata to reveal the soft and creamy center. Serve and enjoy!
- Tomatoes: Fresh ripe summer tomatoes are key in this salad. Use heirloom or other good quality summer tomatoes. I like to use a variety of heirloom tomatoes in different sizes and colors for visual appeal and flavor.
- Balsamic Vinegar: Use either aged balsamic vinegar or balsamic glaze. Aged balsamic vinegar is thicker and sweeter than commercial grade balsamic vinegar making it perfect to drizzle on as a finishing sauce. A good balsamic glaze or reduction is also a great option. This is my favorite balsamic glaze.
- Serve at room temperature! This salad tastes best when all the ingredients are at room temperature. Remove the burrata from the fridge about 30 minutes beforehand to let it warm up.
- How Many Will It Serve? The measurements above will produce a large burrata caprese salad that will serve 4 as an appetizer or side dish or 2 as a no-cook main for lunch or dinner. You can easily halve, double or triple the recipe to feed a smaller or larger group.
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