Burrata Caprese Recipe
Put your fresh summer tomatoes to good use with this Burrata Caprese recipe that you can make in 10 minutes.This easy summer salad combines the classic Italian flavors we all love, but uses Burrata instead of mozzarella cheese.
Servings: 4 servings
Ingredients
- 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 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
Calories: 93kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 0.4mg | Sodium: 444mg | Potassium: 307mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1108IU | Vitamin C: 17mg | Calcium: 21mg | Iron: 0.5mg
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