There’s really nothing quite like beginning a meal with a Caprese salad on a hot summer evening or in a cozy Italian restaurant. It’s fresh, simple and beautiful; what more could we ask of a salad? Well, we’re here to do you one better with the burrata Caprese.
Burrata cheese is the creamy, tantalizingly good version of mozzarella. It’s made from fresh mozzarella and cream, and it’s incredibly soft and buttery. You can add it to pizzas, as seen in the viral burrata pizza recipes or top it on crisp sourdough toast, and garnish it with hot honey and lemon or strawberries and balsamic glaze.
When you need something quick though, this uncomplicated salad is the way to go. You can enjoy it as a snack or pair it with one of your favorite Italian dinners.
Burrata Caprese Recipe
Ingredients
- 4 ounces burrata cheese
- 4 medium tomatoes, but into 1/4-in. slices
- 10-12 fresh basil leaves
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon coarsely ground pepper
Directions
Step 1: Arrange the plate
Place the ball of burrata in the center of the serving plate. Leave the ball in full form (no slicing) to keep the creamy center intact until the first person digs in.
Arrange the tomato slices around the cheese and sprinkle with basil leaves. You can also place a basil leaf between each tomato slice if the leaves are too big for sprinkling.
Step 2: Drizzle with oil and vinegar
Drizzle the olive oil and balsamic vinegar over the whole plate and sprinkle with salt and pepper. Let the salad rest a few minutes to allow the flavors to develop. Learn how to make a peach burrata salad.
Tips for Making Burrata Caprese
TMB studio
What to serve with burrata Caprese
Serve this salad with crostini for some extra crunch or with a charcuterie board of your favorite Italian meats. If this is the only appetizer you have planned for your meal, this salad pairs really well with Italian chicken dishes, pasta, fish dinners or even as a light side to a hearty Italian soup.
Can you make burrata Caprese in advance?
This salad is best made fresh, and you wouldn’t want to serve soggy basil or less-than-fresh burrata, so we recommend making this just before serving. Thankfully this salad doesn’t take long to prep.
Now if you are really wanting to make burrata Caprese from scratch and have planned to make your own burrata cheese, you can definitely make the cheese in advance—about a day early—and slice your tomatoes meal-prep style. This way, all you have to do is arrange everything on the plate before serving.
How to customize burrata Caprese
Have a little extra time? There are a few quick changes you can make to this salad to make it even better. If you have a local shop that sells infused olive oils, it can be fun to use these in salads. Think rosemary-infused olive oil or garlic olive oil—this small change can make a huge difference in the flavor of your salad.
For a brighter pop of color on your dinner table, serve this salad with green or yellow tomatoes and then top with a rich balsamic vinaigrette rather than plain balsamic vinegar. Swap regular salt for sea salt or smoked salt, and you might just have a totally different salad!
Try More Caprese-Inspired Recipes
Caprese Salad KabobsTrade in the usual veggie platter for these fun kabobs. In addition to preparing these for get-togethers, I often make these as snacks for my family. And because assembly is so easy, the kids often ask to help. —Christine Mitchell, Glendora, California
Red, White and Blue Summer SaladIn this dish, I combine traditional Caprese salad flavors with summer peaches and blueberries. I also add prosciutto for saltiness, creating a balanced, flavor-packed side dish. —Emily Falke, Santa Barbara, California
Grilled Caprese QuesadillasHere's a quick and easy summer lunch that makes great use of garden-grown tomatoes. Feel free to make your quesadillas heartier by adding grilled chicken. —Amy Mongiovi, Lititz, Pennsylvania
Caprese ChickenI love a Caprese salad of tomatoes, basil and cheese, so why not try a chicken caprese? You can grill this dish, but my family agrees it’s juicier straight from the oven. —Dana Johnson, Scottsdale, Arizona
Chicken Salad CapreseThis unique, flavorful salad and bread combo will get rave reviews—guaranteed. —Frances Pietsch, Flower Mound, Texas
Potluck Antipasto Pasta SaladI love trying new recipes, and this one for Italian pasta salad tops all other varieties I've tried. With beans, cheese, sausage and vegetables, it's a hearty complement to any meal. —Bernadette Nelson, Arcadia, California
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Tomato Baguette PizzaWhen my tomatoes ripen all at once, I use them up in simple recipes like this one. Cheesy baguette pizzas, served with a salad, make an ideal lunch. —Lorraine Caland, Shuniah, Ontario
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Basil-Tomato Grilled CheeseThe tastes of summer abound in this easy Italian-style grilled cheese sandwich. Not only is it delicious, it's super-fast, so you can get back to those summer outdoor activities. —Sylvia Schmitt, Sun City, Arizona
Panzanella PastaWe take classic panzanella ingredients like ripe tomatoes, peppers and olives and toss them with hot noodles for a hearty pasta dish. My kids especially like the crunchy croutons. —Ashley Pierce, Brantford, Ontario
Bruschetta Chicken WrapsAs an Italian American, I love, love, love garlic, tomatoes and basil, all of which are musts for good bruschetta. This recipe was created in celebration of the first tomatoes to come out of our home garden this year. —Gina Rine, Canfield, Ohio
Bow Tie & Spinach SaladWith pasta salad, it’s easy to change up ingredients. We like to add grilled chicken and pine nuts, and sometimes we substitute black beans for the garbanzo beans. —Julie Kirkpatrick, Billings, Montana
Insalata CapreseA classic Caprese salad has colors that resemble the Italian flag. For extra zing, I add a splash of balsamic vinegar. —Melba Wilson, Murrells Inlet, SC
Cheese-Stuffed ShellsWhen I was living in California, I tasted this rich cheesy pasta dish at a neighborhood Italian restaurant. I got the recipe and made a few changes to it in my own kitchen. I'm happy to share it with you. —Lori Mecca, Grants Pass, Oregon
Marinated Mozzarella & Tomato AppetizersInspired by a dish I had at a restaurant, this simply sensational combination should marinate for at least three hours—the longer the better. —Mary Ann Lee, Clifton Park, New York
Tomato-French Bread LasagnaFor a big hearty meal, I make this recipe as a side dish to go with veal cutlets or a roast. But you could also serve the beefy lasagna as a main dish. Just pair it with a tossed green salad and loaf of garlic bread. —Patricia Collins, Imbler, Oregon
Basil Tomato TartI received this tomato tart recipe from a good friend of mine. It's a fun way to use up fresh tomatoes from the garden, and it reminds me a lot of pizza.—Connie Stumpf, North Myrtle Beach, South Carolina
Antipasto Appetizer SaladUse a slotted spoon to serve this as an appetizer with baguette toasts, or ladle it over romaine lettuce to enjoy as a salad. —Tamra Duncan, Decatur, Arkansas
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—Mary Cass, Baltimore, Maryland
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Orzo-Tuna Salad with TomatoesStuffed tomatoes provide endless options when you add meat, cheese, rice, veggies – or in this case, orzo. — Jenni Dise, Phoenix, Arizona
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Farmers Market Orzo SaladOrzo is a tiny pasta shaped like rice. We use it as a base for veggies, lemony vinaigrette and cheeses such as mozzarella, feta or smoked Gouda. —Heather Dezzutto, Raleigh, North Carolina
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