This burrata caprese is so easy to make in only 10 minutes! Ripe tomatoes, fresh basil, and creamy burrata cheese are drizzled with extra-virgin olive oil and balsamic vinegar, then sprinkled with flaky salt and freshly-cracked pepper. This is a lovely summer side dish you can make with only 5 ingredients (not counting the salt and pepper)!
Note: This post was originally published in 2022 and updated in 2024 with new photos and improved instructions. The recipe was also simplified.
What could be better than a fresh caprese salad made with vine ripe tomatoes, fresh basil leaves, and creamy mozzarella? How about turning up the wow factor about 100 points by using burrata cheese in place of the more typical fresh mozzarella?
You only need about 10 minutes and 5 ingredients (not counting salt and pepper) to make this gorgeous summer salad. The ingredients themselves are so fresh and delicious, all they need is a little seasoning to really shine!
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What is burrata cheese?
Burrata cheese has a very similar flavor profile to fresh mozzarella: mild, milky, and slightly tangy, which is why it works so well in caprese salad!
But, burrata is so delectable because while it has an outer shell made from mozzarella, the inside is filled with a combination of fresh cream and torn shreds of mozzarella. So, when you break burrata open, it reveals an incredibly soft, creamy, oozy center!
Recipe ingredients
Ingredient notes
- Burrata: usually found in the gourmet cheese section of the grocery store, near the tubs of fresh mozzarella. You may find either large or mini balls of burrata. While I prefer the larger burrata, either will work (you need 8 ounces either way). I'm using the mini balls here because that's what I could find today!
- Tomatoes: you can use any type of tomato that you like for eating raw, such as vine-ripe tomatoes, heirloom tomatoes, or even cherry tomatoes cut in half instead of sliced. But, it's important they are in season and ripe, since they make up a majority of the salad.
- Salt: I like to use flaky sea salt; it adds a nice texture and visual appeal to the caprese. If you don't have flaky sea salt, you can use any type of coarse salt you have on hand, such as kosher salt (regular table salt will also work if that's what you have on hand!).
Step by step photos
Here is how to make this gorgeous burrata caprese salad, step by step!
1. First, we will work on the tomatoes. Give the tomatoes a quick rinse in water and dry them well. Then cut them into slices about ⅓ inch (8.5 mm) thick. I also used some cherry tomatoes, and I just cut those in half.
Top Tip
Slicing the tomatoes a bit on the thicker side helps them hold their shape in the salad. I found ⅓ inch (8.5 mm) thickness works well for caprese (not too thick, not too thin)!
2. Next, arrange the tomato slices and basil on a large platter. I like to add the tomatoes first. Then, I tuck the basil leaves amongst the tomatoes. Or, you can just sprinkle the basil leaves on top.
3. And finally, we get to the burrata! Drain the burrata and gently nestle the balls among the tomatoes and basil.
4. To finish the salad, drizzle the olive oil and balsamic vinegar overtop the tomatoes, basil, and burrata. Then, as a finishing touch, sprinkle some flaky sea salt and a generous amount of fresh black pepper on top.
Tips and tricks
- I recommend removing the burrata from the fridge for about 30 minutes before making the salad; this helps ensure you get a nice soft, creamy center when you cut into the burrata!
- To make neat slices of tomato, a serrated knife works best. I used this Wusthof Classic Bread Knife (affiliate link) which worked really well.
- Before placing the basil leaves on the salad, feel free to tear any larger leaves up into smaller pieces if you prefer. I have done this with some GIANT basil leaves I had that would have been way too huge to eat in one bite!
- When it's time to serve the burrata caprese, I found the thinner edge of a metal serving spoon (as opposed to wood) worked best to both break into and scoop the burrata.
Serving suggestions
You can serve burrata cheese caprese salad as an appetizer, side dish, or even as a light lunch or dinner.
- To enjoy the caprese salad as an appetizer, you can serve it as-is, or pair it with slices of toasted bread. Guests can layer a slice of tomato, a basil leaf, and a piece of the burrata on the bread like a crostini.
- This burrata caprese salad also works well as a summer side dish. It would pair well with grilled balsamic chicken, roasted chicken, grilled or pan-seared fish, or even a pasta dish like creamy tomato pasta.
- If you want to enjoy the caprese as a light meal for lunch or dinner, pair it with a loaf crusty bread, and/or serve it on a bed of mixed greens to turn it into an even more substantial salad. You can also pair it with a cup of soup - I recommend my recipe for lentil potato soup!
Storage instructions
Caprese salad with burrata tastes the best when made fresh. But, if you have any leftovers, cover them tightly and store them in the fridge. Consume the leftover burrata caprese within 1 - 2 days.
Recipe variations
There are so many ways you can customize this burrata caprese. Here are some recipe variations that you can try:
- For a more "salady" salad (if that makes sense haha!), build the caprese on a bed of greens. Arugula, spinach, or mixed greens would all work nicely.
- For a sweeter flavor, you can mix in some in-season fruits in with the sliced tomatoes. Stone fruits such as peaches and/or nectarines would be lovely, or even berries such as strawberries or blackberries.
- You can also add a unique summery twist to the salad by substituting in some grilled vegetables alongside the tomatoes. Some good options would be grilled onions, zucchini, or summer squash.
Recipe FAQs
In my personal opinion, almost any type of tomato would work well for this burrata caprese. You can use cherry tomatoes, beefsteak tomatoes, heirloom tomatoes, or Campari tomatoes, or a combination of these. The most important thing is that the tomatoes are ripe! Plum (Roma) tomatoes would not be my first choice however, as these are not as juicy and are more often used for cooking.
Unfortunately, this is not a good recipe to make ahead of time. Everything will taste so much better when it's freshly made. This is especially true because the tomatoes will start to release liquid once salt is added. But, the good news is that prep should only take you about 10 minutes!
Balsamic glaze is basically balsamic vinegar that has been reduced to a more syrupy consistency. It's sweeter and has a more caramelized flavor than straight balsamic vinegar. I used regular balsamic vinegar in this recipe because I like the brighter flavor, and (just as importantly) because I usually have it in my pantry already!
If you prefer the thicker texture and sweeter flavor of the balsamic glaze, you can substitute that for the balsamic vinegar. Just drizzle it on to taste.
This is a matter of personal preference. I like to serve the balls of burrata whole on the caprese. I think this has a greater "wow" factor; it is very satisfying to dig into the burrata right at the table to see the creamy center ooze out!
However, if you want to make the salad a bit easier to serve, you can choose to tear the burrata into bite-sized chunks and scatter them on top of the caprese before serving. (I would tear the burrata rather than cut it, because the rough chunks are very appetizing!).
What to serve with burrata caprese:
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Print📖 Recipe
Burrata Caprese
Burrata adds a more indulgent and creamy touch to caprese salad. This burrata caprese is simply dressed with a drizzle of extra-virgin olive oil and balsamic vinegar. Flaky sea salt and freshly-cracked black pepper add the perfect finishing touch!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6 servings 1x
- Category: side dish, salad
- Method: mix
- Cuisine: Italian inspired
Ingredients
- 1 ½ pounds (680 g) ripe tomatoes
- 8 ounces (227 g) burrata
- ¾ ounce (21 g) fresh basil leaves, divided (about 18 - 20 leaves)
- 3 tablespoons extra virgin olive oil
- 3 tablespoons balsamic vinegar (or balsamic glaze, see note 1)
- flaky sea salt (or other coarse salt) and freshly-ground black pepper, to taste
Instructions
- About 30 minutes before making the salad, remove the burrata from the fridge. This will ensure the center of the burrata is nice and creamy when it's served. This step is optional but recommended!
- Rinse the tomatoes in water and dry them well. Using a serrated knife, slice the tomatoes into approximately ⅓ inch (8.5 mm) thick slices. Or, if using cherry tomatoes, cut them in half. Arrange the tomato slices on a large platter.
- Nestle the basil leaves amongst the sliced tomatoes, or place on top. If desired, you can tear larger basil leaves into smaller pieces first.
- Drain the ball(s) of burrata and nestle them amongst the tomato and basil.
- Drizzle the caprese salad with the extra-virgin olive oil and balsamic vinegar (or balsamic glaze). Sprinkle the salad with the flaky sea salt (or other coarse salt) and freshly-ground black pepper, to taste. Serve immediately.
Notes
Balsamic glaze has a thicker consistency and a sweeter flavor than balsamic vinegar. If desired, you can substitute an equal amount of balsamic glaze for the balsamic vinegar in this recipe.
To serve the salad, a large metal serving spoon with a thin edge works well to cut into and scoop the burrata.
The nutrition information below was calculated to include 1 ½ teaspoons Maldon sea salt. The nutrition counts of your dish will vary based on the brand and exact amounts of ingredients used. This nutrition information is an estimate only, provided by an online nutrition calculator, and should not be considered a substitute for professional medical, health, or nutritional advice. See our full disclosure policy.
Nutrition
- Serving Size: ⅙ recipe
- Calories: 165
- Sugar: 1.7 g
- Sodium: 262 mg
- Fat: 16.4 g
- Saturated Fat: 6.4 g
- Carbohydrates: 2.2 g
- Fiber: 0.4 g
- Protein: 7.1 g
- Cholesterol: 27 mg
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