Burrata Caprese
Tired of the classic caprese salad? Mix it up and try our burrata caprese to instantly elevate your antipasto menu with the taste of creamy burrata.
Servings: 6 servings
Calories: 142kcal
Equipment
- platter
- large spoon
- plastic wrap or bee's wrap
Ingredients
- 6 medium tomatoes cut into slices about ½-inch thick. *see Notes
- 8 ounces burrata cheese *see Notes below
- 12 fresh basil leaves
- 1 tablespoon olive oil
- 1 tablespoon balsamic glaze also known as balsamic vinegar reduction
Optional
- 3 tablespoons pesto vinaigrette to drizzle over top of salad
- ¼ teaspoon flaky sea salt or more/less to your taste preference
- ⅛ teaspoon freshly ground black pepper
Instructions
- Arrange tomato slices on a platter by fanning them out in layers, leaving some space in the center of the platter.
- Add burrata balls to the empty spot in the middle of the platter, then using the back of a large spoon, lightly press down, to spread them slightly.Arrange basil leaves evenly over the tomato slices.
- If you'll be serving the salad right away, drizzle balsamic glaze over the salad, then season with salt and pepper. Optionally, for an additional pop of flavor and color, also drizzle a bit of pesto vinaigrette recipe over the top.
Notes
Nutrition shown is for one serving, without pesto vinaigrette dressing.
Use the freshest ingredients possible – Since this dish is simple, high-quality tomatoes, burrata, and extra virgin olive oil make all the difference.
The best tomatoes to use for a caprese or tomato salad are those with the fewest seeds. Good choices are heirloom, Plum, Roma, and San Marzano.
To create clean, even slices, use a serrated knife. Lay the tomato on its side and cut slices through the core rather than cutting from top to bottom.
Burrata cheese is generally sold in a package of two, 4-ounce balls. It isn't as common as some other soft cheeses, so look for it at larger grocery stores like Kroger, HEB, and Sprouts. You may want to call your local store to see if they have it in stock.
Recipe Variations:
- Roasted tomato burrata caprese: Instead of fresh tomatoes, use slow-roasted cherry tomatoes, Roma tomatoes, beefsteak tomatoes, or grape tomatoes for an extra depth of flavor.
- Citrus caprese: Add slices of blood orange or grapefruit for some zest.
- Balsamic glaze: Drizzle with a balsamic reduction for a touch of sweetness.
- Grilled caprese: Lightly grill the tomatoes for a smoky flavor before assembling the salad.
- To store leftover burrata caprese salad, transfer everything to an airtight container and refrigerate it right away. Burrata is very delicate and tends to become runny once it's been cut, so it's best to eat the leftovers within one to two days for the best texture and flavor. If possible, store the burrata separately from the tomatoes and basil to prevent the salad from becoming watery.
- If you'd like to make your burrata caprese salad ahead of time:Don’t add the balsamic glaze or basil vinaigrette just yet- cover with plastic wrap and refrigerate until just before serving, then add the final drizzle.
- The fresh cheese becomes runny at warm temperatures, so it’s important to keep it chilled until just shortly before serving. Any leftovers are best enjoyed within two days.