Burrata cheese takes center stage in this Burrata Caprese salad. Traditionally made with sliced buffalo mozzarella cheese, tomatoes, and fresh basil, this caprese version uses burrata for an indulgent change of pace.
Thick and creamy, burrata, though similar in taste to buffalo mozzarella, is a form of mozzarella cheese that’s encased in a thin pouch. Softer and creamier than buffalo mozzarella, once the pouch is opened the cheese oozes out. Combined with fresh and juicy tomatoes and basil, you’ve got an absolutely delicious salad.
If you are looking for more refreshing and healthy recipes, you may also like Cherry Tomato Confit, Mango Pico De Gallo, Pineapple Popsicles, or these Fermented Tomatoes.
Jump to:
Why You’ll Love This Burrata Caprese Recipe
- Rich and creamy: Burrata cheese makes this salad indulgent with its soft and velvety texture.
- Simple yet fancy: Combining burrata cheese with simple tomatoes makes this salad feel a little more fancy than your average salad.
- Colorful: The combination of bright red from the tomatoes, the whiteness of the cheese, and the green from the basil makes for a nice contrast of colors.
- Fast: If you are looking for a recipe that only takes minutes to prepare, this tomato caprese with fresh burrata is a good option.
Ingredients
- Cherry tomatoes: Use sweet cherry tomatoes, cut in half, for this salad. If you can’t find cherry tomatoes you can use grape tomatoes or any small tomato you can find. I like to use different colors of cherry tomatoes for the aesthetic but you can use all of one kind if you prefer.
- Basil: Fresh basil leaves add flavor and a pop of color. Look for green leaves without any discoloration. Use leftover basil to infuse into olive oil.
- Burrata: You can use 1 large ball of burrata or 2 small balls for this salad, depending on what you can find at the grocery store. If you can’t find burrata you can substitute with buffalo mozzarella or bocconcini though you won’t get the same texture.
- Olive oil: Use good quality olive oil to drizzle over this salad. I prefer extra virgin olive oil.
- Balsamic glaze: A dash of balsamic glaze adds sweetness to the salad. If you can’t find balsamic glaze you can use balsamic vinegar. Though, the glaze is sweeter and thicker.
- Sea salt: I like to use flaky sea salt for its texture but regular sea salt will also work.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Change the herbs: Feel free to use fresh oregano or rosemary for a different taste profile.
- Add greens: Lay the burrata salad onto some greens for a more traditional green salad; arugula or spinach would complement the flavors well.
- Sprinkle with olives: Top the salad with diced black or green olives to add natural saltiness.
- Spice it up: Top the salad with a touch of red chili flakes.
- Mix in some summer fruit: To sweeten up the salad, you can add diced strawberries or peaches.
Want another burrata and cherry tomato appetizer? Try out this Burrata Bruschetta for your next gathering!
How to Make Burrata Caprese
Step 1: Slice your tomatoes. Using a very sharp serrated knife, slice the tomatoes down the middle.
Step 2: Layer the burrata. Arrange the tomatoes on a serving dish and layer them with fresh basil leaves, placing your cut burrata balls on top.
Step 3: Add the dressing and season. Drizzle the salad with the olive oil and balsamic glaze. Add the flaky sea salt and black pepper to taste.
Serving Suggestions
This burrata salad goes well with anything but here are some great ways to serve it:
- Pair this tomato burrata salad with your favorite sandwich for a weekday lunch.
- Serve this caprese burrata at your next weekend brunch alongside a charcuterie board for a variety of flavors and textures.
- Serve on your next at-home date night and set a romantic mood with these tallow candles.
- Garnish with rosemary salt instead of the flaky sea salt.
- Prepare this caprese with burrata as an appetizer for your next family gathering alongside some crusty bread.
Recipe Tips
- Local tomatoes: Use the best tomatoes you can find. If you are at a farmer’s market pick up some fresh local tomatoes. Heirloom or any variety will work. I like to use different colors of cherry tomatoes for the aesthetic but you can use all of one kind if you prefer!
- Use pesto: If you don’t have any fresh basil on hand but have some pesto, drizzle it over the salad instead.
- Room temperature: This salad tastes great at room temperature so if your ingredients have been in the fridge, allow them to come to room temperature before serving the salad.
- Chop the basil just before serving: If possible, chop the basil leaves just before you serve the salad so they stay nice and green. They may start to oxidize once cut and left to sit. They are still good to eat and will taste okay it’s just their appearance may not be stellar.
- Store leftovers: Place any uneaten caprese with burrata salad leftovers in an airtight container and store in the fridge for up to 2 days.
Recipe FAQs
This salad will taste best with fresh, juicy, ripe tomatoes. Any type of tomato will work but look for those that are just ripe for the best flavor and texture.
You can use dried basil instead of fresh though you will be compromising on the flavor. The fresh basil really adds the best flavor.
Yes, absolutely. Since there are no greens that can get soggy, you can prepare this salad ahead of time and it will still have great taste and texture. If possible, add the basil just before serving so it doesn’t turn brown.
More Delicious Healthy Dishes to Try
Looking for other recipes like this? Try these:
Burrata Caprese
Ingredients
- 2 pints cherry tomatoes cut in half
- ½ cup fresh basil leaves
- 1 large ball burrata or 2 small balls
- 3 tablespoons olive oil
- 1 tablespoon balsamic glaze
- Flaky sea salt to taste
- Cracked black pepper to taste
Instructions
- Slice your cherry tomatoes in half down the middle.
- On your platter or serving dish, arrange and layer your tomatoes and fresh basil leaves.
- Place your burrata ball(s) on top of your tomatoes and cut it/them open.
- Drizzle on the olive oil and balsamic glaze.
- Season lightly with your flaky salt and pepper to taste.
Notes
- Local tomatoes: Use the best tomatoes you can find. If you are at a farmer’s market pick up some fresh local tomatoes. Heirloom or any variety will work. I like to use different color cherry tomatoes for the aesthetic but you can use all of one kind if you prefer!
- Use pesto: If you don’t have any fresh basil on hand but have some pesto, drizzle it over the salad instead.
- Room temperature: This salad tastes great at room temperature so if your ingredients have been in the fridge, allow them to come to room temperature before serving the salad.
- Chop the basil just before serving: If possible, chop the basil leaves just before you serve the salad so they stay nice and green. They may start to oxidize once cut and left to sit. They are still good to eat and will taste okay it’s just their appearance may not be stellar.
- Store leftovers: Place any uneaten caprese with burrata salad leftovers in an airtight container and store in the fridge for up to 2 days.
Leave a Reply