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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