Burrata Caprese

No ratings yet

This Burrata Caprese salad features fresh tomatoes and basil topped with creamy burrata drizzled with olive oil and balsamic glaze for the ultimate summer salad.

Prep Time10

Total Time10

Course: Salad

Cuisine: Italian

Servings:

Calories: 143kcal

Author: Mariana

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.

Nutrition