This Burrata Caprese salad is a feast for the sense and is ready in less than 15 minutes. It combines perfectly ripe, juicy tomatoes with fresh, aromatic basil and creamy, unctuous burrata cheese. It’s a perfect summer salad that you’ll dream about in the middle of winter. Enjoy it with one of our mains or on its own.
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Why You Should Try This Recipe
I guess the question should be, why shouldn’t you make this? This tomato burrata salad:
- Is incredibly easy to make
- Can be prepared in under 15 minutes! Who doesn't love that!
- Has very few ingredients
- Is a definite crowd-pleaser
Burrata Caprese is a great way for someone who’s never had burrata to try it for the first time. This semi-soft cheese from Puglia, Italy is gaining popularity worldwide, but there are still many people who have never tried it.
Burrata is made with a thin fresh mozzarella wrapper and stuffed with Stracciatella, a mixture of fresh mozzarella curds and cream. It is unctuous and decadent. The first time I tried it, I was hooked!
Eating it on its own can be quite underwhelming, but when you pair it with tangy tomatoes and herby basil, the flavor combination is just out of this world. Try my Bruschetta Pizza with Burrata recipe too.
A Note on Seasonality
Even though you can make this salad year-round, I encourage you to make it during the summer months when tomatoes are at their peak and basil is fragrant and abundant. This salad is especially delicious with homegrown tomatoes. If you don't grow your own tomatoes, find locally grown ones at a farmer's market near you.
In my book, Seed to Table, you will find growing guides for both Tomatoes and Basil, as well as delicious recipes.
I make it at least a dozen times during the summer and dream about it all winter. If you're looking for more tomato recipe ideas, check out my very popular 10 things to make with cherry tomatoes blog post.
This recipe uses very few ingredients so it’s important to use the highest quality and at peak ripeness. If you are making this salad when tomatoes are not in season, I suggest you make this with cherry tomatoes as they tend to be less mealy and gritty than winter tomatoes from the grocery store.
Ingredients
Simple and delicious ingredients.
How to Make Burrata Caprese Salad
1. Slice. Slice the tomatoes to your liking. For cherry tomatoes, a simple cut down the middle is great. For larger tomatoes, you can slice them into rounds or wedges.
2. Plate. In a platter, plate or shallow bowl, layer the tomatoes and tuck in the basil leaves. Season lightly with flaky salt.
3. Finish: Lay the burrata ball on top. You can serve the tomato burrata salad with the ball intact and let your guests dig in, or cut it in half to expose the gooey center.
4. Garnish: Drizzle the salad with olive oil, another pinch of flaky salt, fresh cracked pepper and balsamic glaze. Don't overdo it with the salt.
Ingredient Notes and Substitutions
- Burrata: If you can’t find burrata, you can use a ball of fresh mozzarella. This would be considered a standard traditional Caprese salad. You can also use ricotta if you wanted to, but do try and find burrata. It’s now readily available at most grocery stores. You can find it in fine Italian grocers and cheesemongers.
- Tomatoes: I prefer making this salad with vine-ripened tomatoes or colorful cherry tomatoes. Use what you have on hand or what your family likes. You can also use confit tomatoes.
- Basil: I don’t think you should substitute the basil. A Caprese without the basil is not a Caprese!
- Extra virgin olive oil: There aren’t many ingredients in this salad to use the best olive oil you can get your hands on. Now would be a time to use that fancy oil you got for the holidays!
- Flaky salt: I like the crunch and texture you get from flaky salt, but use what you have on hand. Kosher salt works just fine. If you are using standard table salt, I suggest you start off with less and add more as needed.
Fun Variations
You can amp this recipe up by adding other ingredients. When adding other ingredients, think about the overall flavor profile and try to balance the taste. I like to add:
- Fresh or grilled peaches
- Strawberries
- Sliced red onion or pickled red onions
- Grilled zucchini and eggplant for a heartier meal
- Add pesto or even chimichurri (though not quite traditional)
- You can garnish it with nuts or chili flakes
Serve this tomato burrata caprese salad at your next picnic, get-together or dinner party. Try as a starter or side with Mushroom Pappardelle, Short Rib Ragu, Braised Short Ribs, or even Za'atar Chicken (we're going international!)
Make Ahead and Storage
This tomato and burrata salad comes together in no time and can be prepared up to 12 hours before being served. I suggest you add the dressing before serving and keep the burrata covered in cling film to keep it from drying.
Leftovers can be stored in the refrigerator for 1-2 days, but I guarantee that you will love this salad so much that you won’t have any leftovers.
Expert Tips
- Choose quality ingredients. There are very few ingredients in this recipe, so each of them should shine on its own. Make this salad when tomatoes are at their peak in summer and fall.
FAQ
Burrata is a semi-soft Italian cheese from Puglia made with a fresh mozzarella wrapper and stuffed with Stracciatella, a mixture of fresh mozzarella curds and cream. It is unctuous and decadent.
The name Stracciatella can refer to several things. It is a type of ice cream made with a milk base and chocolate shavings, from the Lombardi region. It is also the name of a cheese product made with cream and mozzarella curds, typically used to stuff burrata balls from Puglia. It is also a type of sour popular in Rome.
More Salads and Appetizers You’ll Love
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Burrata Caprese
Ingredients
- 2 pints Cherry tomatoes - or 3 large tomatoes
- ½ cup Basil
- 1 Large Burrata ball - or two small
- Flaky salt and fresh cracked black pepper
- 3 tablespoon Extra virgin olive oil
- 1 tablespoon Balsamic glaze
Instructions
- Slice the tomatoes to your liking. For cherry tomatoes, a simple cut down the middle is all you need. For larger tomatoes, you can slice them into rounds or wedges.
- In a platter, plate or shallow bowl, layer the tomatoes and tuck in the basil leaves. Season lightly with flaky salt.
- Lay the burrata ball on top of the tomatoes. You can serve the tomato burrata salad with the ball intact and let your guests dig in, or cut it in half to expose the gooey center.
- Season with more flaky salt and fresh cracked pepper, drizzle with olive oil and balsamic glaze to finish. Don't overdo it with the salt. Less is more!
Notes
- Burrata: If you can’t find burrata, you can use a ball of fresh mozzarella. This would be considered a standard traditional Caprese salad. You can also use ricotta if you wanted to, but do try and find burrata. It’s now readily available at most grocery stores. You can find it in fine Italian grocers and cheesemongers.
- Tomatoes: I prefer making this salad with vine-ripened tomatoes or colorful cherry tomatoes. Use what you have on hand or what your family likes. You can also use confit tomatoes.
- Basil: I don’t think you should substitute the basil. A Caprese without the basil is not a Caprese!
- Extra virgin olive oil: There aren’t many ingredients in this salad to use the best olive oil you can get your hands on. Now would be a time to use that fancy oil you got for the holidays!
- Flaky salt: I like the crunch and texture you get from flaky salt, but use what you have on hand. Kosher salt works just fine. If you are using standard table salt, I suggest you start off with less and add more as needed.
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