This burrata caprese salad has all the delicious flavors of a traditional caprese salad with a twist. Fresh tomatoes and basil with creamy burrata cheese in place of mozzarella. It’s all drizzled with olive oil and balsamic glaze and topped with salt and pepper. This is a super fresh and flavorful dish that is perfect for summer.
Why you'll love this recipe
- A simple recipe but SO flavorful.
- No cooking involved! All fresh and simple ingredients.
- The flavors of a classic caprese salad with a fun twist.
- Can be used as a main course for a light lunch, or a side dish or side salad.
Can't get enough caprese flavors? Try this creamy and rich Caprese Risotto.
Ingredients & Substitutions
See the recipe card below for full list of ingredients and measurements.
Fresh tomatoes - You will need about 1 pound of tomatoes, or 2-3 medium-large sized tomatoes. You can use heirloom tomatoes, campari tomatoes, or tomatoes on the vine. If you would like a smaller variety, go for grape 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 - You need fresh basil for this recipe, don’t substitute for dried basil.
Balsamic glaze - Balsamic glaze is actually very easy to make yourself. I have a guide to making homemade balsamic glaze. It’s as simple as reducing balsamic vinegar until it reaches a thicker consistency.
Extra virgin olive oil - You want to use good olive oil here. 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.
Fresh burrata cheese - I usually find it at local grocery stores sold as two 4 ounce balls. If you can’t find burrata you can always substitute for fresh mozzarella.
What is burrata?
Burrata is like mozzarella’s sexy cousin. It 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. See it in action in Burrata Bruschetta Recipe with Roasted Tomatoes.
Burrata is best served slightly cool or at room temperature. It should not be warmed up or it looses it's texture.
Step by Step Instructions
This simple salad is as easy as slicing and assembling the ingredients.
Slice tomatoes about ¼ inch thick. If using smaller tomatoes, you can slice in half or quarters.
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.
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.
Chiffonade the basil by stacking several leaves on top of each other, gently rolling them into a cylinder, and slicing through thinly, making small strips. You can also choose to tear it up or leave the fresh basil leaves whole.
To assemble the tomato burrata salad, arrange the burrata and tomato slices on a serving platter. I think alternating the slices makes such a pretty presentation. Top with fresh basil, and a drizzle of extra-virgin olive oil and balsamic reduction. Top with flaky salt and freshly ground black pepper.
Serve this delicious salad right away at room temperature.
You can also choose to serve this with a crusty bread to sop up all those fresh tomato juices.
PRO TIP: Don’t forget the flakey maldon salt! The salt really brings this whole dish together.
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Burrata caprese salad would be a great appetizer for heavier pasta dishes since it is so light and refreshing. Try it with Creamy Bolognese Sauce, Spicy Rigatoni alla Vodka, or Roasted Garlic Alfredo Sauce. Don’t forget the fresh pasta!
It is also great for a lunch or light dinner option. Keep it simple and add grilled sliced chicken breast.
To stretch this further, you can turn it into a larger salad by serving it on top of spring greens, arugula, or spinach.
You can also try it with a fresh basil pesto to add even more flavor.
Storage & Reheating
How to store leftovers - Truthfully, this recipe is not great as leftovers. Tomatoes lose their texture in the refrigerator, and it will all become watery. It is best to eat this fresh.
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.
- Burrata Bruschetta Recipe with Roasted Tomatoes
- Caprese Risotto
- How to Make Balsamic Glaze (without sugar)
- Baked Goat Cheese and Roasted Tomato Pasta
Burrata Caprese Salad
- cutting board
- sharp knife
- 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
- PREP: Slice tomatoes about ¼ inch thick. You can choose to slice burrata, or leave it whole. Chiffonade basil, 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 platter. Top with fresh basil, and a drizzle of olive oil and balsamic glaze. Top with flakey salt and freshly ground black pepper.