Key Ingredients to make Caprese Salad with Burrata
Caprese burrata salad is a cinch to make and requires just a few key ingredients from the grocery store or farmer’s market. You can find the full list of ingredients in the recipe card at the bottom of this post. Below are some helpful tips as you shop for this recipe’s ingredients.
Burrata cheese: Fresh burrata cheese is a soft Italian cheese with a delicate, creamy center, similar in taste and texture to fresh mozzarella. It’s usually sold submerged in water in a tub. Before using it in your salad, take it out of the fridge and let it come closer to room temperature to enhance its flavor and texture.
Also, drain off any excess liquid before tearing it into pieces.
Tomatoes: I like to use a mix of large heirloom tomatoes and sweet cherry tomatoes. The juicy heirlooms bring a meaty, steak-like texture to the salad, while cherry tomatoes add a pop of sweetness. Feel free to use any variety you have on hand, including Roma, beefsteak, vine-ripened, or grape tomatoes.
To get the best flavor, keep your tomatoes on the counter (not in the fridge) and try to use them within a few days of buying them. For easy, clean slices, I recommend using a serrated knife.
Fresh basil leaves: To finish the salad, use whole basil leaves or tear them gently with your hands instead of cutting them with a knife, which can bruise their delicate leaves and release bitter flavors.
Balsamic vinegar: If your budget allows, look for a traditional, aged balsamic vinegar from Modena. Its deep sweetness and complex flavor will elevate the salad. However, you can absolutely use a more affordable condiment-style balsamic vinegar and it’ll still taste delicious!
Extra virgin olive oil: I prefer a single-origin extra virgin olive oil with mild, fruity notes for this recipe. It adds a lovely finishing touch and complements the creamy burrata perfectly.
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. The good news is that making it is quick and easy with only a few steps:
Step 1 – Prepare tomatoes: Slice the larger tomatoes using a serrated knife into ⅓-inch thick slices. If using cherry tomatoes, cut them in half (or you can quarter them as well).
Grab a large serving platter and arrange the sliced tomatoes overlapping until it covers the bottom of the plate.
Sprinkle it with salt to ensure they are properly seasoned.
Step 2 – 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. Alternatively, you can carefully tear into small chunks by hand.
Step 3 – Season: Sprinkle the tomatoes and burrata with the remaining salt and black pepper. Finish with a generous drizzle of olive oil and balsamic vinegar ensuring that each slice of tomato gets a bit of oil and a bit of balsamic vinegar.
Garnish with torn basil leaves before serving.
How to Store Leftovers?
Leftover burrata caprese will keep in an airtight container in the fridge for 2–3 days. Keep in mind that the burrata’s creamy center will solidify a bit over time, so it won’t be quite as creamy on days two and three.
Before serving leftovers, drain off any excess liquid to prevent them from becoming soggy. To “revive” your burrata caprese, add a few fresh tomato slices and some fresh basil leaves, then drizzle with a little extra olive oil and balsamic vinegar. Finish with a sprinkle of flaky salt for a fresh, vibrant bite.
Expert Tips
- Use peak season tomatoes for the ultimate flavor. While creamy burrata may seem like the star of the show, slightly ripe, juicy tomatoes are just as crucial for the most delicious dish. When shopping for tomatoes for this recipe, take a moment to ensure that they are not overly ripe and free of any bruises.
- Season tomatoes liberally: Don’t be shy about salting the tomatoes. Properly seasoning them draws out their natural juices and enhances their sweet, vibrant flavor.
- Serve at room temperature: To achieve the perfect burrata “ooze”, bring it to room temperature before tearing and adding it to the salad. This way, it will be extra creamy with a soft and spreadable texture.
- Presentation is key: This is a showstopping salad that will become the talk of the table. Be creative – assemble the tomatoes somewhat haphazardly and whimsical. Allow the burrata to shine in the center or scattered into pieces.
- Resist the urge to overcomplicate it: This is a super simple tomato salad that truly shines when made with in-season, high-quality ingredients. Stick to the basics and let the fresh flavors speak for themselves. There is no need for extra bells and whistles!
- Double the recipe or halve it for a small crowd: The recipe below serves four, but I could honestly eat the whole thing myself. Double or triple the recipe for a large party, or halve it when serving for one or two.
Variations
While the combination of basil, burrata, and tomatoes is quite simple and effective, you can take this recipe to the next level by changing it up a bit. Here are a few variations I’ve tried and recommend:
- Use balsamic reduction instead of balsamic vinegar: Balsamic reduction (also known as sweet balsamic glaze) is reduced balsamic vinegar that is sticky and sweet, and can add just another level of flavor to this burrata caprese salad recipe. Simply drizzle your burrata salad with balsamic glaze at the very end (instead of the balsamic vinegar drizzle) for a robust and tangy finish.
- Change up the Dressing: Take it up a notch with a simple basil dressing for caprese salad, like Basil Vinaigrette or go for Balsamic and Lemon Dressing.
- Add avocado: Although unconventional, a ripe avocado adds another layer of creaminess and color to this tomato burrata salad. Simply slice a ripe avocado (or cut it in cubes) for an added layer of flavor and texture.
- Add summer fruit: Add a handful of summer berries, such as sliced juicy strawberries or raspberries, or some ripe stone fruit like peaches and apricots for a burst of color and natural sweetness.
What to Serve With Caprese Burrata Salad
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, Labor 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, Greek Yogurt Chicken or Shrimp Scampi.
- Pasta: Go all-out Italian and serve it with a main dish, such as my Garlic Butter Pasta or Lemon Ricotta Pasta.
- 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.
FAQs
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 the soft cheese ball with a creamy center, whereas caprese is the 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.
Instead of slicing it with a knife (as you would with mozzarella cheese), try breaking it using your clean hands. I usually like to break it into chunks, revealing all the creamy bits, and place it over the tomatoes.
Burrata is typically first sliced with a knife (or torn with clean hands) 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.
Other Tomato Salad Recipes You Might Also Like:
Whether you simply love the combination of tomato, basil, and burrata, or need some delicious ideas to use up your summer tomatoes, I have plenty of recipes I know you’ll love. Below are a few that I make over and over again during the peak tomato season:
- My Caprese Chicken Sandwich is an open-faced sandwich that’s a wonderful weeknight recipe, with the same classic flavor profile as burrata caprese. It’s a fantastic summer dinner idea.
- For a quick and easy weeknight dinner, my Pizza Caprese celebrates the flavors of the classic Italian recipe by turning it into a pizza that’s especially great when serving kids.
- If you want to travel down to the South Mediterranean, try my Piyaz – Turkish Tomato White Bean Salad for another tomato salad recipe that’s a bit different but just as delicious.
- Try my quick Tomato Cucumber Mozzarella Salad for a simple summer side that you can make in less than 15 minutes.
Burrata Caprese Recipe
Ingredients
- 4-5 large tomatoes
- ¾ teaspoon kosher salt, or flaky sea salt
- 2 balls burrata cheese, 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 balsamic glaze
Instructions
- 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!
Video
Notes
- 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.
- Tomatoes: While we use heirloom tomatoes in the recipe, you can use any type of tomatoes you have on hand. Cherry tomatoes, vine-ripened tomatoes and even roasted tomatoes would work in this recipe.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Diet Key
This Recipe is:
Dear Ice,
Wonderful recipe! I love Mozzarella, especially the real one from buffalo milk. Burrata is Mozzarella Made in Heaven!!! Of you tried this once, you Never Go back to the fake one. 😝
Greetings from Vienna, Austria
I cannot agree more with you Dagmar! It is such a treat!
I am so happy to hear that you enjoyed this recipe. Thanks for coming by and leaving a sweet note.
Greetings to you from the US.