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A plate of burrata caprese topped with balsamic glaze and fresh basil.

Burrata Caprese Salad

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.
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Prep Time 10 mins
Total Time 10 mins
Course Appetizer, lunch, Salad, Side Dish
Cuisine American
Servings 4 servings
Calories 237 kcal


  • 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.


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.


Sodium: 6mgCalcium: 312mgVitamin C: 16mgVitamin A: 1341IUSugar: 4gFiber: 1gPotassium: 269mgCholesterol: 40mgCalories: 237kcalMonounsaturated Fat: 5gPolyunsaturated Fat: 1gSaturated Fat: 9gFat: 21gProtein: 11gCarbohydrates: 8gIron: 1mg
Keyword burrata, caprese, salad
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