Burrata Caprese
This Burrata Caprese salad is a fresh and decadent Italian classic! Juicy tomatoes and creamy burrata cheese are sprinkled with fresh basil leaves, flaky sea salt, olive oil and balsamic vinegar. It's great on its own as an appetizer or a side dish!
Servings: 4 people
Calories: 194kcal
Ingredients
- 2 pounds heirloom tomatoes any color
- 8 oz. burrata
- 2 tablespoons fresh basil
- flaky sea salt
- extra virgin olive oil
- balsamic glaze
Instructions
- Slice the tomatoes into about 1/4" thick slices. You might have to cut out any dried bits of the brown core. If the tomatoes are very wide, you can also then cut each slice in half.
- Arrange the slices on a serving platter, overlapping the slices and mixing the colors.
- Gently pull open the burrata and dollop the creamy filling over the tomatoes. Rip apart the outer mozzarella layer and strew the pieces over the salad as well.
- Sprinkle everything with flaky sea salt.
- Drizzle with extra virgin olive oil. If you don't feel comfortable drizzling the oil directly from the bottle, pour some onto a spoon and use the spoon to drizzle the oil.
- Drizzle over the the balsamic glaze.
- If the basil leaves are large, roughly chop or rip them. Then distribute evenly over the salad and dig in!
Notes
What do I serve Burrata Caprese with?
Since it is best eaten in the summer, this is great with any grilled food, such as grilled steak, burgers, chicken or pork chops.
For a vegetarian meal, you could serve it with zucchini fritters.
Can I make substitutions?
You can use any tomatoes you like. If you can't find tomatoes, peaches are also a traditional pairing with burrata. Or you could use a mix of tomatoes and peaches.
You could use regular fresh mozzarella instead of burrata.
To make it dairy-free/vegan, replace the cheese with sliced or cubed avocado.
No fresh basil? Then use basil olive oil instead of regular olive oil.
No balsamic glaze? You can either skip it entirely or make your own, like this honey balsamic glaze. I wouldn't use regular balsamic vinegar - it would be too strong and too runny. Make ahead This is best eaten immediately. Even if you slice the tomatoes ahead of time, a lot of their juice (and their flavor) will leak out. Luckily this dish doesn't take very long to make. Freezer info Neither the tomatoes nor the cheese freeze well.
You could use regular fresh mozzarella instead of burrata.
To make it dairy-free/vegan, replace the cheese with sliced or cubed avocado.
No fresh basil? Then use basil olive oil instead of regular olive oil.
No balsamic glaze? You can either skip it entirely or make your own, like this honey balsamic glaze. I wouldn't use regular balsamic vinegar - it would be too strong and too runny. Make ahead This is best eaten immediately. Even if you slice the tomatoes ahead of time, a lot of their juice (and their flavor) will leak out. Luckily this dish doesn't take very long to make. Freezer info Neither the tomatoes nor the cheese freeze well.
Nutrition
Calories: 194kcal | Carbohydrates: 9g | Protein: 12g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 40mg | Sodium: 302mg | Potassium: 541mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2339IU | Vitamin C: 31mg | Calcium: 325mg | Iron: 1mg