Burrata Caprese Salad
This burrata caprese salad has all the delicious flavors of a traditional caprese salad with a twist. Fresh tomatoes and fragrant basil with creamy burrata cheese, topped with sweet balsamic glaze and a generous drizzle of olive oil. This is a super fresh and flavorful dish that is perfect for summer and tomato season!
The best caprese burrata recipe
If you’re looking for a fresh and simple appetizer, this is it! This dish is wonderful for snacking on, serving with pasta, or having for lunch. When the summer rolls around, I crave the bright and delicious flavors of a caprese salad.
Try Caprese Risotto if you can’t get enough of the tomato + basil + mozzarella combination. For more salad recipes, try Spinach Arugula Salad with Crispy Prosciutto, Greek Chicken Salad, or this zesty Basil Balsamic Vinaigrette. Don’t forget the Homemade Croutons!
Why you’ll love this recipe
- So simple. With only 5 fresh and simple ingredients, this dish is as easy as can be.
- So flavorful. The bright and fresh flavors of delicious juicy tomatoes and basil really shines here.
- Simple twist. Classic caprese salad uses mozzarella, but this recipe substitutes for creamy burrata cheese.
- Versatile. Can be used as a main course for a light lunch, or a side dish, a side salad, or my favorite – snacking while standing at the kitchen counter.
- Seasonal. Burrata caprese salad is the perfect summer salad!
What is caprese salad?
A caprese salad is a simple Italian salad made from fresh tomatoes, fresh mozzarella, and fresh basil. It is sometimes topped with extra virgin olive oil and aged balsamic vinegar or balsamic reduction.
Caprese salad can be served as a side dish or appetizer. You will also find this caprese combination of fresh tomatoes, basil, and mozzarella on other dishes like pizza, pasta, or this Caprese Risotto.
This combination of fresh flavors is so simple yet so delicious. It is a perfect recipe for garden fresh summer tomatoes and basil.
What is burrata?
Burrata is fresh mozzarella cheese stuffed with a creamy filling of stracciatella (shreds of mozzarella soaked in heavy cream). It is the same shape and size of a ball of fresh mozzarella, except it has an extra creamy center. The cream will ooze out when you cut into it.
Burrata is one of my favorite cheeses! I love using it on top of pastas, pizza, and of course a caprese salad. It is great as an appetizer like in this Burrata Bruschetta with Roasted Tomatoes, or served on top of a bowl of Spicy Rigatoni Arrabbiata.
Burrata is best served slightly cool or at room temperature. It should not be warmed up or it loses its texture. Add some flakey sea salt on top to really bring out the flavor.
Read more about burrata cheese.
Ingredients & Substitutions
- Fresh burrata cheese – I usually find it at the local grocery store sold as two 4 ounce balls. If you can’t find burrata you can always substitute for fresh mozzarella.
- Fresh tomatoes – You can use 2 large heirloom tomatoes, a few campari tomatoes, roma tomatoes, or tomatoes on the vine. If you would like a smaller variety, go for grape tomatoes or cherry tomatoes. Just make sure you are using ripe and juicy tomatoes that are in season for the best flavor. This dish is the perfect reason to visit your local farmer’s markets. Even better if you have fresh garden tomatoes!
- Fresh basil – A caprese salad isn’t complete without the fresh basil. Don’t substitute for dried basil. You can substitute for some homemade pesto.
- Balsamic glaze – Balsamic glaze adds a touch of sweetness to this recipe. See How to Make Balsamic Glaze to make your own (it’s pretty easy!). You can substitute for simple balsamic vinegar, or add extra flavor with Basil Balsamic Vinaigrette.
- Extra virgin olive oil – Use good quality olive oil here and make sure the only ingredients are “extra virgin olive oil.”
- Flaky sea salt – The flakes make a difference! I love using Maldon salt for dishes like this.
See the recipe card below for the complete list of ingredients and measurements.
How to make burrata caprese salad
This simple salad is as easy as slicing and assembling the ingredients.
PRO TIP: Burrata usually comes in a brine. Set on a paper towel to absorb excess moisture and let it come to room temperature before serving.
STEP ONE: PREP
Slice tomatoes and burrata about ¼ inch thick. You can also break the burrata apart by hand. Slice or tear basil.
STEP TWO: ASSEMBLE
Arrange the burrata and tomato slices, and top with basil, olive oil, and balsamic reduction. Top with flaky salt and freshly ground black pepper.
PRO TIP: Don’t forget the flakey salt! The salt really brings this whole dish together.
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Serving suggestions
- Appetizer. Burrata caprese salad is a great appetizer for heavier pasta dishes since it is so light and refreshing. Try it with creamy bolognese, spicy vodka sauce, or roasted garlic alfredo sauce. Don’t forget the fresh pasta!
- Lunch or light dinner. It is also great for a lunch or light dinner option. Keep it simple and add perfectly cooked chicken breast.
- Big salad. To stretch this further, you can turn it into a larger salad by serving it on top of spring greens, arugula, or spinach.
Whatever you serve it with, burrata caprese salad should be served right away at room temperature.
Expert Tips
- How to prepare burrata? Burrata usually comes in a brine. Drain the brine, set the burrata ball on a paper towel to absorb excess moisture, and let it come to room temperature before serving.
- To slice or not to slice? You can choose to slice the ball of burrata, tear it, or leave it whole. Keep in mind burrata is stuffed with cream and mozzarella shreds, so the middle is runny. If you want to slice it like I have in these pictures, it helps to scoop the slices and arrange them with a large spoon.
- Use ripe tomatoes! This dish is best when tomatoes are in season, so check out your local farmer’s markets.
- How to thinly slice basil? Chiffonade the basil by stacking several leaves on top of each other, gently roll them into a cylinder, then slice through thinly, making small strips. You can also choose to tear it up or leave the fresh basil leaves whole.
- Add bread. Serve this caprese salad with crusty bread to sop up all those fresh tomato juices.
Storage & Reheating
How to store leftovers – Burrata caprese salad is best served fresh, as tomatoes lose their texture and flavor in the refrigerator, and can become watery. You can store in the refrigerator for 1-2 days if needed.
Equipment needed
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Buy Now → Frequently Asked Questions
No, this recipe is best served fresh. Storing it in the refrigerator will cause it to be watery and soggy. It is best when eaten immediately after preparing.
Mozzarella is a soft cheese usually made from cow’s milk. Burrata is mozzarella stuffed with stracciatella, a mixture of shredded mozzarella and cream.
If you can’t find burrata, you can substitute for fresh mozzarella cheese.
You can choose to slice burrata, or leave it whole. Keep in mind burrata is stuffed with cream and mozzarella shreds, so the middle is runny. If you want to slice it like I have in these pictures, it helps to scoop the slices and arrange them with a large spoon.
While technically you can freeze burrata, it will lose some of its texture and flavor, so it is best to enjoy it fresh.
Burrata is best stored in brine as a whole ball of burrata. Once opened, it is best to enjoy it immediately for best results. Store 1-2 days in an airtight container in the refrigerator.
Related Recipes
More Salad Recipes
- Spinach Arugula Salad with Crispy Prosciutto
- Greek Chicken Salad
- Basil Balsamic Vinaigrette
- Homemade Croutons
Related Recipes
- Burrata Bruschetta Recipe with Roasted Tomatoes
- Caprese Risotto
- How to Make Balsamic Glaze (without sugar)
- Baked Goat Cheese and Roasted Tomato Pasta
More appetizers
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Burrata Caprese Salad
Ingredients
- 8 ounces fresh burrata usually sold as two 4 oz balls
- 1 pound fresh tomatoes about 2-3 medium-large sized tomatoes
- fresh basil
- 2 tablespoons balsamic glaze
- 2 tablespoons good extra virgin olive oil
- flakey sea salt like Maldon salt
- freshly ground black pepper
Instructions
- PREP: Slice tomatoes about ¼ inch thick. To prepare the burrata, drain the brine, and let the burrata ball sit on paper towels for a few minutes to drain and come to room temperature. You can choose to slice burrata, tear it, or leave it whole. Chiffonade basil, tear it, or leave it whole. Keep in mind burrata is stuffed with cream and mozzarella shreds, so the middle is runny.
- ASSEMBLE: Arrange the tomato and burrata slices on a plate or serving platter. Top with fresh basil, and a drizzle of olive oil and balsamic glaze. Top with flakey salt and freshly ground black pepper.
- SERVE: Serve immediately at room temperature.
Notes
- How to prepare burrata? Burrata usually comes in a brine. Drain the brine, set the burrata ball on a paper towel to absorb excess moisture, and let it come to room temperature before serving.
- To slice or not to slice? You can choose to slice the ball of burrata, tear it, or leave it whole. Keep in mind burrata is stuffed with cream and mozzarella shreds, so the middle is runny. If you want to slice it like I have in these pictures, it helps to scoop the slices and arrange them with a large spoon.
- Use ripe tomatoes! This dish is best when tomatoes are in season, so check out your local farmer’s markets.
- How to thinly slice basil? Chiffonade the basil by stacking several leaves on top of each other, gently roll them into a cylinder, then slice through thinly, making small strips. You can also choose to tear it up or leave the fresh basil leaves whole.
- Add bread. Serve this caprese salad with crusty bread to sop up all those fresh tomato juices.
- How to store leftovers – Burrata caprese salad is best served fresh, as tomatoes lose their texture and flavor in the refrigerator, and can become watery. You can store in the refrigerator for 1-2 days if needed.
Equipment
- sharp knife
Nutrition
About me
Hey good lookin’, what ya got cookin’? I’m Lauren and I love to teach you how to make the good stuff, from scratch! I use fresh quality ingredients to create impressive but approachable restaurant worthy recipes.
