Nothing says summer more than ripe, juicy tomatoes, and this one celebrates tomato season in style. And if you are looking for more ways to use your summer tomatoes, be sure to check out Mozzarella Cucumber Tomato Salad, Turkish Bean Salad, and Caprese Pasta Salad.
Caprese burrata salad is a cinch to make and requires just a few key ingredients from the grocery store or farmer’s market. You will need:
- Burrata: Fresh burrata cheese is a soft Italian cheese similar in taste and appearance to fresh mozzarella cheese but with a creamy center. Look for a ball of burrata in smaller Italian markets, cheese shops, or in the cheese section of your local grocery store.
- Tomatoes: I use a combination of large heirloom tomatoes and cherry tomatoes. Juicy heirloom tomatoes are best for their steak-like quality, and the cherry tomatoes add a sweet bite. Feel free to use any tomatoes, including Roma tomatoes, beefsteak tomatoes, tomatoes on the vine, or grape tomatoes.
- Fresh basil leaves: Finish with whole basil leaves or tear them gently with your hands.
- Balsamic vinegar
- Extra virgin olive oil
- Seasonings: Keep it simple with kosher salt and freshly cracked black pepper. A final sprinkle of flaky salt adds a nice, salty crunch.
How to Make this Burrata Caprese Recipe?
The combination of burrata, tomato, and basil is just as delicious here as a traditional Caprese salad. But the best part – it’s ready in less than 10 minutes after a few easy steps. Here’s how to make this burrata caprese:
- Prepare tomatoes: Slice tomatoes with a serrated knife into ⅓-inch thick slices. Arrange them on a serving platter and season with ½ teaspoon kosher salt.
- Add burrata: Place burrata balls in the center of the serving platter. Alternatively, gently cut them into smaller pieces with a sharp paring knife and scatter the chunks over the sliced tomatoes.
- Season: Sprinkle the tomatoes and burrata with the rest of the salt and black pepper. Finish with a generous drizzle of olive oil and balsamic vinegar. Garnish with basil leaves. Enjoy!
How to Store Leftovers
Leftover tomato caprese with fresh burrata will keep for 2-3 days in an airtight container in the fridge. However, keep in mind the buratta’s cream will solidify and lose its viscosity over time, so it will not be as creamy on days two and three.
What to Serve It With?
When you put this Caprese salad with burrata on the table, I think we can all agree that it will be the star of the show. Make it a part of your Memorial Day Menu or 4th of July celebrations! Here are some pairing and serving suggestions:
- Crusty Bread: Serve it with warm crusty bread like French baguette or No Knead Olive Bread on the side for an appetizer that is guaranteed to impress.
- Bruschetta: Slice a baguette, brush with olive oil, and toast just before serving alongside the tomato caprese with fresh burrata, or make it a part of your Meat and Cheese Platter.
- Grilled or Roasted Meats: Give it a nice boost of protein and serve it as a side dish with Marinated Shrimp Skewers, Grilled Mahi Mahi, Shish Tawook, Greek Yogurt Chicken, or Shrimp Scampi.
- Pasta: Go all-out Italian and serve it with a main dish like my Garlic Butter Pasta, Lemon Ricotta Pasta or Baked Ziti with Eggplant.
- Vegetable Meals: Keep it vegetarian and serve alongside Baked Eggplant Parm or Eggplant Involtini.
- Crisp White Wine: If all else fails, treat yourself to this gorgeous salad and a crisp, chilled glass of wine like an Italian Pinot Grigio or Sauvignon Blanc.
Also referred to as “Insalata Caprese”, Caprese has its roots in Campania, Italy at the Hotel Quisisana on the island of Capri. The salad was a tribute to Italy, as the ingredients represent the color of the Italian flag.
Creamy burrata cheese is an Italian cow’s milk cheese that features an outer shell of fresh mozzarella wrapped around a soft-center of stracciatella (cheese curds and cream).
Burrata originated in Puglia, Italy at the Castel del Monte and since has become a global sensation around the world.
Burrata is a soft cheese ball with a creamy center, whereas caprese is a simple Italian salad that can be made with either burrata or fresh mozzarella.
Burrata and mozzarella are both creamy, white, semi-soft Italian cheeses very similar in appearance. However, burrata is made with an outer layer of fresh mozzarella and filled with soft, stringy curd and cream known as stracciatella (the cheese, not the gelato). As a result, it has a super creamy texture and taste. Mozzarella is made from cow or water buffalo milk that is firm and bouncy.
Burrata is typically first sliced with a knife to reveal its creamy soft center, drizzled with olive oil and flakey sea salt, then eaten just as is with a fork, summer produce, or toasted bread.
You can find burrata in Italian markets, specialty cheese shops, or in the cheese section of large grocery stores. It is most often sold in plastic deli containers with some water or brine to keep the moisture intact.
Other Caprese Recipes You Might Also Like:
Whether you simply love the combination of tomato-basil-burrata or have been a huge fan of the cult-favorite Carabba’s Caprese salad or just cannot get enough of the flavors of caprese, here are a few Caprese-inspired recipes you might like:
If you try this Burrata Caprese recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
Burrata Caprese Recipe
- 4-5 large tomatoes
- ¾ teaspoon kosher salt or flaky sea salt
- 2 balls burrata 8 ounces in total
- ¼ cup fresh basil leaves torn
- ¼ teaspoon black pepper freshly ground
- 2 tablespoons extra virgin olive oil plus more for finishing
- 2 tablespoons balsamic vinegar or reduced balsamic vinegar
- Slice tomatoes into ⅓-inch thick slices. Arrange them on a serving platter. Sprinkle tomato slices with ½ teaspoon salt.
- Arrange burrata balls in the middle or gently break them with a sharp pairing knife and scatter the chunks over the sliced tomatoes.
- Sprinkle everything with the rest of the salt and freshly ground black pepper. Drizzle with olive oil and balsamic vinegar.
- Garnish it with basil leaves. Serve!
- Yields: This recipe serves 4 generously. I usually serve one ball of burrata and two medium-sized tomatoes for 2 people. If you are serving a larger crowd, you can multiply this recipe using this ratio.
- You can serve burrata as a whole or gently break it to reveal the creamy center. This way, your guests can easily serve themselves.
- Storage: Leftover burrata caprese will keep for 2-3 days in an airtight container in the fridge. However, keep in mind the buratta’s cream will solidify and lose its viscosity over time, so it will not be as creamy on days two and three.