This burrata caprese is so easy to make in only about 15 minutes! Ripe tomatoes, fresh basil, and creamy burrata cheese are drizzled with a flavorful balsamic dressing. A lovely summer side dish you can make with only 8 ingredients!
What could be better than a fresh caprese salad made with vine ripe tomatoes? How about turning up the wow factor about 100 points by using burrata cheese in place of the more typical fresh mozzarella?
Burrata cheese is so delectable because it has an outer shell made from mozzarella that's 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!
If that sounds good to you, please give this recipe for burrata caprese a try. It has fresh tomatoes and basil, plus a balsamic vinaigrette flavored with more fresh basil and minced garlic. And of course, lots of creamy, dreamy burrata.
You only need about 15 minutes and 8 ingredients, and you'll be in caprese salad heaven. (Pair it with my recipe for grilled balsamic chicken for a delightful summery meal!)
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- Tomatoes: you can use any type of tomato that you like, such as vine-ripe tomatoes, heirloom tomatoes, or even cherry tomatoes cut in half instead of sliced. But, it's important they are (preferably) in-season and ripe, since they make up a majority of the salad.
- Salt: for the dressing you can use any type of salt you prefer. To finish the salad, I also like to use flaky sea salt. If you don't have flaky sea salt, you can use any type of coarse salt you have on hand, such as kosher salt.
- Pepper: freshly-ground black pepper is my go to pick here; there are so few seasonings going on that using the freshly ground pepper really makes a difference.
Step by step photos
1. The first step is to mince the garlic, then set it aside.
2. Next, we will prepare the basil that flavors the dressing (because you can never have enough basil flavor in caprese, in my opinion!). You can either chop the basil into small pieces, or you can chiffonade the basil if you like.
I like to chiffonade the basil because it's quick and easy, and the strips of basil look pretty in the dressing! Here's how to do it: first, stack two leaves of basil on top of each other. Then, roll the leaves into a tube. Then cut across the tube to create thin ribbons.
3. Now add the basil you just prepped to a small bowl, along with the olive oil, balsamic vinegar, and minced garlic. Add some salt and pepper to taste.
4. Whisk the dressing together until it's well combined. Set the dressing aside for now.
5. Now we will work on the tomatoes. Give the tomatoes a quick rinse in water and dry them well. Then cut them into slices. I cut mine about ⅓ inch (8.5 mm) thick, but you can cut them to your desired thickness.
6. Arrange the tomato slices on a large platter.
7. Next, arrange the remaining basil leaves on the platter. I like to tuck them in between the tomato slices, or, you can just sprinkle them on top.
8. And finally, we get to the burrata! Drain the burrata and gently nestle the ball(s) among the tomatoes and basil.
9. Whisk the dressing one more time, then drizzle it overtop the caprese. As a finishing touch, sprinkle some flaky sea salt and a few grinds 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 did 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.
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 (either through the dressing or sprinkled on top). But, the good news is that prep should only take you about 15 minutes!
That being said, what if you are throwing a dinner party and don't want to be prepping everything while the guests are here? In that case, in the hour or two before the guests arrive, you could mince the garlic and keep it covered in the fridge. You could also measure out the olive oil and vinegar, and rinse and dry the tomatoes. Doing some of these little steps beforehand can make assembly much easier when it's go time!
I mentioned in the previous question that this salad 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.
You can serve burrata caprese as either an appetizer, side dish, or as a light lunch or dinner. If you need a main course to pair with caprese salad, try 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 mostly on its own as a light meal, 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 or bowl of soup for a winning lunch combo; I recommend my recipe for lentil potato soup!
If you’ve tried this recipe, please leave a star rating and/or review in the comments section below, I would love to hear from you! You can also follow me on Facebook, Instagram and Pinterest. And sign up for my weekly newsletter to get recipes delivered straight to you!Print
Burrata adds a more indulgent and creamy touch to caprese salad. This caprese salad is finished with a quick vinaigrette made with balsamic vinegar, extra virgin olive oil, basil and garlic.
- 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
- 1 clove garlic
- salt and freshly-ground black pepper, to taste
- flaky sea salt (optional for garnish)
- 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!
- Mince the garlic and thinly slice two leaves of basil (see note 1).
- In a small bowl, place the extra virgin olive oil, balsamic vinegar, minced garlic and sliced basil leaves. Season with salt and pepper to taste. Whisk together well to combine. Set aside.
- 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. Arrange the tomato slices on a large platter.
- Nestle the remaining 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.
- Whisk the vinaigrette one more time and drizzle it overtop the caprese salad. Finish the salad with a sprinkle of flaky sea salt (optional) and a few grinds of black pepper. Serve immediately.
To thinly slice the basil, try the chiffonade technique. This is an easy and quick way to slice large leafy herbs like basil and sage. First, stack the two leaves of basil on top of each other and roll them into a cylinder shape. Then, slice perpendicular to the roll to create thin ribbons of basil. If you prefer, you can also just chop the basil into small pieces!
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 a total of 1 ½ teaspoons Diamond Crystal kosher salt in the entire recipe (including the vinaigrette and salt sprinkled on the salad at the end). 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.
- Serving Size: ⅙ recipe
- Calories: 176
- Sugar: 3 g
- Sodium: 191 mg
- Fat: 16.6 g
- Saturated Fat: 6.4 g
- Carbohydrates: 4.7 g
- Fiber: 1.4 g
- Protein: 7.8 g
- Cholesterol: 27 mg
Keywords: burrata caprese, caprese, burrata salad