Burrata Caprese

This classic summer salad has a slight twist using burrata cheese instead of mozzarella and is equally flavorful. The Burrata Caprese salad is refreshing and an indulgent appetizer that’s bursting with flavor.

When it comes to summer salads I love them simple like this Tomato Cucumber Onion one and rarely resist the temptation to order a caprese salad on any menu. There’s something so indulgent about the flavor of these types of salad.

Why You’ll Love This Recipe

• Wholesome and healthy. While not everyone can enjoy dairy this is one light and wholesome salad made with fresh ingredients and a healthy olive oil. This salad won’t weigh you down.
• Made using fresh ingredients. So much flavor comes from using ripe tomatoes and fresh burrata cheese and also a high-quality olive oil. It’s a salad that’s truly bursting with flavor.
• Easy to prepare. It only takes a few minutes to prepare this simple tomato caprese with fresh burrata. If you need a delicious appetizer or side for guests then this is the perfect salad.

Ingredients Needed

• Burrata Cheese – This soft cow’s milk cheese has a solid outer casing but a smooth ricotta-like consistency inside. It can be found in the specialty cheese section of the grocery store.
• Tomatoes – I prefer to use a mixture of vine-ripe tomatoes and grape tomatoes for this recipe, but you can use whatever you like for tomatoes.
• Olive Oil – The olive oil is a key ingredient in this salad, which is why I recommend using a high-quality version.
• Balsamic Glaze – Drizzling some on top of this salad is what brings all the flavor together. You’ll find a balsamic glaze next to the balsamic vinegar in your grocery store.

How to Make Burrata Caprese

This tomato caprese with burrata is such an easy salad to throw together and only takes a few minutes to do so. Below are some of my tips for arranging the salad for the best presentation as well as flavor.

1. Slice the tomatoes. Using a sharp knife slice the tomatoes in 1/4-inch thick slices if using vine-ripe tomatoes or beefsteak tomatoes. For grape or cherry tomatoes just cut them in half. Arrange them on a platter and season with salt and pepper.
2. Add the cheese. Nestle the burrata in with the tomatoes, but wait to slice into it until ready to serve.

3. Drizzle on the dressing. In a small bowl whisk the olive oil, balsamic glaze, and salt and pepper together and drizzle over the top of the salad. Serve with fresh basil.

Storage Information

Burrata caprese salad will not last long once the burrata casing has been sliced into. Therefore I don’t recommend storing any leftovers or making it in advance. If you’d like to get a headstart on the salad the tomatoes can be sliced and drizzled in the olive oil and balsamic glaze ahead of time.

Recipe Notes and Tips

• Add some cured meats. To add flavor and protein to this salad serve it with some cured meat such as prosciutto or bresaola.
• Sweet it up. This is a perfect summer side, which is why I love to add some summer fruits such as slices of fresh peach or even canteloupe. You can also serve it with some sliced avocado.
• Drizzle on some pesto. The only that goes better with this salad than balsamic glaze is pesto. The two sauces actually go great together too so drizzle some pesto on top.
• Before serving – slice the burrata in half making it easy to spread or scoop up.

FAQS

Related Recipes

Tomato Cucumber Onion Salad

Broccoli Cauliflower Salad

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Burrata Caprese Recipe

This classic summer salad has a slight twist using burrata cheese instead of mozzarella and is equally flavorful. The Burrata Caprese salad is refreshing and an indulgent appetizer that's bursting with flavor.

5 from 13 votes

Print Pin Rate

Course: Appetizer, Salad

Cuisine: Italian

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 4 Servings

Calories: 66kcal

Author: Aimee Mars

Equipment

• ▢
  Sharp Knife

Ingredients

• ▢ 5 medium Ripe Tomatoes sliced
• ▢ 1 to 2 large Burrata Cheese
• ▢ 1 tablespoon Olive Oil
• ▢ 1 tablespoon Balsamic Glaze
• ▢ 1/2 teaspoon Salt
• ▢ 1/4 teaspoon Black Pepper
• ▢ Fresh Basil

Instructions

• Using a sharp knife slice the tomatoes in 1/4-inch thick slices if using vine-ripe tomatoes or beefsteak tomatoes. For grape or cherry tomatoes just cut them in half. Arrange them on a platter and season with salt and pepper.
• Nestle the burrata in with the tomatoes, but wait to slice into it until ready to serve.
• In a small bowl whisk the olive oil, balsamic glaze, and salt and pepper together and drizzle over the top of the salad.
• Serve with fresh basil. You may even want to chop some up and sprinkle it on top.

Notes

• Add some cured meats. To add flavor and protein to this salad serve it with some cured meat such as prosciutto or bresaola.
• Sweet it up. This is a perfect summer side, which is why I love to add some summer fruits such as slices of fresh peach or even canteloupe. You can also serve it with some sliced avocado.
• Drizzle on some pesto. The only that goes better with this salad than balsamic glaze is pesto. The two sauces actually go great together too so drizzle some pesto on top.
• Before serving – slice the burrata in half making it easy to spread or scoop up.

 

Storage Information

Burrata caprese salad will not last long once the burrata casing has been sliced into. Therefore I don’t recommend storing any leftovers or making it in advance. If you’d like to get a headstart on the salad the tomatoes can be sliced and drizzled in the olive oil and balsamic glaze ahead of time.

Nutrition

Serving: 1serving | Calories: 66kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 0.2mg | Sodium: 298mg | Potassium: 366mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1283IU | Vitamin C: 21mg | Calcium: 17mg | Iron: 0.5mg

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