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.
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 1/2 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.
Keywords: burrata caprese, caprese, burrata salad
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