Burrata Caprese Salad (Easy Tomato and Burrata Salad)
This burrata caprese salad recipe is a flavorful update to a classic Italian recipe from the island of Capri: the caprese salad! This version uses creamy burrata cheese, peak-season tomatoes, and a few other staple Italian ingredients to 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!
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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
Bringing the cheese to room temperature allows it to relax a bit and become more tender in texture. Cold mozzarella cheese can be firm or rubbery in texture, which is less than ideal.
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 back 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 for a pop of flavor.
Nutrition
Calories: 96kcalCarbohydrates: 3gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 0.3mgSodium: 153mgPotassium: 173mgFiber: 1gSugar: 2gVitamin A: 442IUVitamin C: 16mgCalcium: 14mgIron: 1mg
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Keyword: al fresco, easy, summer, The Intrigue, The Oomph, The Pop