What are the best kind of tomatoes to use for caprese salad?

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.

Can I make burrata caprese ahead of time?

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!

Can I use balsamic glaze instead of balsamic vinegar?

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.

Should I cut or tear up the burrata into smaller pieces before serving?

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!).

Burrata Caprese

Name: Burrata Caprese
Prep time: 10 min
Total time: 10 min
Cuisine: Italian inspired
Ingredients: 1 1/2 pounds (680 g) ripe tomatoes; 8 ounces (227 g) burrata; 3/4 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

Burrata Caprese

caprese salad with burrata cheese balls and bread on the side.

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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!

Author: Kate
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 6 servings 1x
Category: side dish, salad
Method: mix
Cuisine: Italian inspired

Ingredients

Scale

1 1/2 pounds (680 g) ripe tomatoes
8 ounces (227 g) burrata
3/4 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

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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 1/3 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 1/2 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: 1/6 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

Find it online: https://nibbleanddine.com/burrata-caprese/