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burrata caprese FI

Burrata Caprese

  • Author: Kate
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings 1x
  • Category: side dish, salad
  • Method: mix
  • Cuisine: Italian inspired

Description

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.


Ingredients

Units 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
  • 1 clove garlic
  • salt and freshly-ground black pepper, to taste
  • flaky sea salt (optional for garnish)

Instructions

  1. 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!
  2. Mince the garlic and thinly slice two leaves of basil (see note 1).
  3. 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.
  4. 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. Arrange the tomato slices on a large platter.
  5. 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.
  6. Drain the ball(s) of burrata and nestle them amongst the tomato and basil.
  7. 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.

Notes

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.


Nutrition

  • Serving Size: 1/6 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