This burrata caprese salad recipe is a flavorful update to a classic Italian recipe from the island of Capri: the caprese salad! Creamy burrata cheese, peak-season tomatoes, and a few other staple Italian ingredients make the perfect appetizer.
Partner it with a deliciously refreshing Italian spritz, like this limoncello spritz cocktail, and you’ve got yourself the start of an amazing meal! I learned all about cooking and baking from my grandmother, whose family came from southern Italy, and I’ve also traveled all over Italy multiple times, so I know a thing or two about Italian cooking.
Classic dishes like this one are always crowd pleasers, no matter the occasion. You can pair this dish with freshly made crostini, homemade crackers, or even lay it atop a bed of lettuce or in a pasta salad. For a fun twist you can marinate the mozzarella in a homemade fresh pesto like this recipe before serving!
why this burrata caprese recipe works:
🍅 tomato variety. Mixing heirloom tomatoes with cherry or grape tomatoes is the best way to get a lot of variety texture wise, but also gives you variety with flavors. Cherry tomatoes are sweeter in taste, while heirloom tomatoes are hearty and richer in taste.
🤌 layers of flavor. Fresh basil and garlic mingle with the olive oil, creating a quick infusion of flavor. The creaminess of the burrata mixes with the olive oil to create a well balanced taste
⚖️ balanced balsamic. Using a sweet balsamic glaze instead of a regular balsamic vinegar helps to balance the moisture and flavor in this easy recipe.
🛒 ingredients
- burrata mozzarella – this mozzarella cheese is made similar to regular mozzarella, except that it has a deliciously creamy center filled with stracciatella, which is a clotted cream encased in the outer shell of cheese. The result is an intensely creamy cheese that’s indulgent and delicious!
- heirloom tomatoes – peak tomato season is during summer, from late June to September. Heirloom tomatoes vary in size and color but are usually large with ridges, making them ideal for slicing. Make sure to select ripe tomatoes that are firm yet juicy. Soggy tomatoes are NOT the vibe.
- cherry or grape tomatoes – cherry tomatoes and grape tomatoes are interchangeable in this recipe, so you can choose whichever are best from your local market or grocery store. I like using a variety of colorful tomatoes for the most flavor!
- good olive oil – choose a high quality olive oil for this recipe, and don’t be afraid to go a little bold with the flavor. More robust olive oils are perfect for marinated salads like this recipe!
- basil – fresh aromatic basil is a must for this recipe, so do not be tempted to use dried basil here.
- garlic – use freshly chopped garlic cloves for the best flavor.
- salt & pepper – you’ll need a generous sprinkling of coarse salt and freshly ground black pepper to season the tomatoes.
- balsamic glaze – balsamic glaze is a bit sweeter and much thicker than regular balsamic vinegar, which can add too much moisture to the salad.
See the recipe card for the exact quantities.
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🍳 instructions
Before you start cooking, you need to bring the cheese to temperature. Remove the burrata from the fridge, drain the balls of burrata, and allow them to sit on your countertop. Some moisture will seep from the burrata as it comes to temperature, that’s okay! You’ll need at least 30-60 minutes of time to let the cheese come to temperature for the best taste and texture.
1: Rinse the tomatoes and basil leaves gently to remove any dirt and impurities. Chop the garlic and basil roughly, and place it in 1/4 cup of olive oil.
2: Slice the heirloom tomatoes about 1/2 inch thick, and slice the cherry tomatoes in half lengthwise.
3: Arrange tomatoes on a platter, with the heirloom tomatoes in the center of the platter overlapping, and the cherry tomatoes scattered around the rim of the plate.
4: Sprinkle salt and pepper overtop the tomatoes. Gently spoon the olive oil mixture overtop tomatoes, reserving a bit for the finishing touches.
5: Gently Split the burrata cheese balls, exposing the creamy center.
6: Top tomatoes with the split burrata.
7: Spoon the remaining olive oil mixture on the burrata. Drizzle balsamic glaze overtop of the salad, and top with a few sprigs of fresh basil leaves.
8: Immediately serve your burrata caprese with some crostini, crackers, or crusty bread. Store any leftovers in an airtight container in the fridge for up to 24 hours.
💡tips & tricks for getting it right
🍽️ serving tips
- on a platter – serve this delicious caprese salad on a platter with slices of crusty bread or crostini crackers. You may also want to include a knife and serving spoon so guests can slice and serve up as much as they want.
- burrata crostini – you can chop and mix this salad together and then scoop it onto freshly toasted slices of bread for an easy appetizer.
- on a salad – portion this caprese overtop a bed of peppery arugula or fresh spinach for a wonderfully indulgent salad. You can even add some grilled chicken for more protein!
Garnish
- fresh basil – add a few sprigs of fragrant basil leaves around the platter for a show-stopping presentation.
- balsamic glaze – drizzle the glaze on in a swirl, zig-zag, or squiggle for a striking burst of flavor.
- garlic cloves – if you are a garlic girl like me, you can add even more cloves of garlic around the platter. Want to get even fancier? Try roasting the garlic!
ℹ️ troubleshooting tips
- too watery – avoid over-salting your tomatoes, which can cause excess moisture. Burrata is also high in moisture because of the cream in the center of the cheese, so pop your caprese in the fridge if things are getting too watery. You can also drain excess moisture off the plate, or line the platter with crostini to help absorb moisture.
- not enough flavor – if your caprese is too mild, you can add more balsamic glaze to add sweetness and acidity. You can also add a squeeze of lemon juice just before serving.
♻️ substitutions & variations
Missing an ingredient? No problem. Check out these tried-and-true substitutions, or comment below with your question. I’m here to help you troubleshoot!
- balsamic vinegar – if you can’t find balsamic glaze, you can use a nice aged balsamic vinegar, but you’ll want to use it sparingly since it’s much thinner in consistency than a glaze.
- roasted garlic – roasted garlic is much sweeter in flavor than fresh garlic, and would make a wonderful addition to this salad!
- roma tomatoes – you can use roma tomatoes, or any other tomatoes that are in season at your local farmer’s market for that matter!
🧰 equipment needed & storage tips
- serrated knife – tomatoes are delicate, so they might crush when using pairing knives and chefs knifes. Serrated knives are perfect for slicing the delicate skin and flesh of tomatoes without crushing them.
- cutting board – a sturdy cutting board will help you have a place to chop the garlic, basil, and tomatoes.
- small mixing bowl & spoon – you’ll need both a spoon and small mixing bowl for stirring together the garlic, basil, and olive oil.
🫙 storage tips
Burrata is best served immediately after opening, and tomato slices tend to get mushy or grainy after sitting around for too long. If you can’t finish all of this salad in one sitting, it will save for up to 24 hours when stored in an airtight container in the fridge.
If you make this recipe, please leave a review in the comments and a star rating!
⭐️⭐️⭐️⭐️⭐️
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Burrata Caprese Salad (Easy Tomato and Burrata Salad)
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Ingredients
- 339 g burrata balls 3 4-ounce balls of burrata
- 5 g basil leaves 8 leaves, plus extra sprigs of basil, for garnishing
- 3 cloves garlic
- 300 g heirloom tomato 1 medium-large-sized tomato, about 6 slices
- 360 g cherry tomatoes or grape tomatoes, about 2 cups of tomatoes
- 70 g olive oil good quality, 1/3 cup
- balsamic glaze for garnish
- ½ tsp salt kosher
- ½ tsp pepper freshly ground
Instructions
- Bring burrata to temperature. Remove 3 4-ounce balls of burrata from the fridge, drain the balls of burrata, and allow them to get to room temperature. Some moisture will seep from the burrata as it comes to temperature, that’s okay! You’ll need at least 30-60 minutes of time to let the cheese come to temperature for the best taste and texture.
- Prep the produce. Rinse the tomatoes and 8 leaves of basil leaves gently to remove any dirt and impurities. Chop 3 cloves of garlic and basil roughly, and place it in 70 g of olive oil (1/3 cup).
- Slice tomatoes. Slice the medium-large heirloom tomato about 1/2 inch thick, and slice the 2 cups of cherry tomatoes in half lengthwise.
- Plate tomatoes. Arrange tomatoes on a platter, with the heirloom tomatoes in the center of the platter overlapping, and the cherry tomatoes scattered around the rim of the plate.
- Season tomatoes. Sprinkle salt and pepper overtop the tomatoes. Spoon the olive oil mixture over the tomatoes, reserving a bit for the finishing touches.
- Add burrata. Gently split the burrata cheese balls, and top tomatoes with the split burrata.
- Garnish the dish. Spoon the remaining olive oil mixture on the burrata. Drizzle balsamic glaze over top of the salad, and top with a few sprigs of fresh basil leaves.
- Serve caprese. Immediately serve your burrata caprese with some crostini, crackers, or crusty bread. Store any leftovers in an airtight container in the fridge for up to 24 hours.
Notes
Nutrition Information
The information provided is an estimate based on an online nutrition facts calculator and actual nutrition facts may vary.
I’ve been seeing Burrata Caprese a lot on the internet, and I’ve been wanting to try it, and I’m so glad I made your recipe! I’m not usually a huge salad fan, but this hit the spot! Burrata is now my new favorite cheese, and this is now by far my new favorite salad!!
So happy to hear you loved this, Jenny! Salads are always better with cheeeeese! 💕