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Plate of burrata caprese salad of multi-colored sliced large and cherry tomatoes with a burrata cheese ball in the center.
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Burrata Caprese

A Burrata Caprese salad is so easy to make and takes only about 10 minutes.  This delicious salad uses fresh basil, ripe, juicy tomatoes and creamy, silky burrata cheese to create a simple, elegant and monumentally flavorful salad.
Prep Time10 minutes
Total Time10 minutes
Course: Salads
Cuisine: Italian
Diet: Gluten Free, Vegetarian
Method: No cook
Special Diet: Keto, Low-Carb, Low-FODMAP, Paleo, Whole30
Servings: 6 servings
Calories: 100kcal
Author: Tracey Hatch-Rizzi

Ingredients

  • 3 medium tomatoes heirloom and vine-ripened are best
  • ½ pound cherry tomatoes
  • 1 burrata ball 1 large, about 8 ounces, or two small. Use plant-based cheese for vegan, paleo or Whole30
  • ½ ounce basil leaves about 15-20 leaves
  • 3 tablespoons olive oil high quality extra virgin
  • ½ teaspoon salt flake salt is best
  • ¼ teaspoon black pepper freshly ground is best
  • balsamic vinegar or balsamic reduction - optional see Notes
US Customary - Metric

Instructions

  • Wash and dry the tomatoes to remove any debris.
  • Slice the large tomatoes to desired thickness.  I like to use a mandolin for this.  Cut the cherry tomatoes in half.
  • Arrange the slices and half the cherry tomatoes on a plate, leaving a small space in the center for the burrata ball.
  • Top with half the basil leaves, tucking some of the larger leaves between the tomatoes.
  • Drizzle with olive oil, balsamic (if using) and lightly sprinkle with half the flake salt and pepper.
  • Add the burrata to the center of the plate and place the remaining tomatoes and basil on the plate. Top with an additional drizzle of olive oil and balsamic and the remaining salt and pepper.

Notes

Expert tips

  • Slice the tomatoes a little bit thick. This will help them keep their shape and retain their juices.
  • Layering the basil, olive oil, balsamic, salt and pepper ensures even flavor in the salad
  • Remove the burrata from the refrigerator about 30 minutes before serving, if possible. This allows the creamy center to soften.

How to make a balsamic reduction

While this is optional, I love the sweetness and tang of balsamic vinegar. Making a reduction (or balsamic glaze) is very fast and easy and I love how it pours over the tomatoes.
  • Add ½ cup of balsamic vinegar to a small saucepan and simmer over medium-low heat until it reaches a gentle simmer
  • Reduce heat to low and simmer for about 8 minutes, until slightly thickened
  • Let cool and serve. Keep in mind that it will continue to thicken as it cools.

How to serve

My favorite way to serve this dish is as a burrata caprese salad platter – simply serve on a large plate, with additional sides of olive oil, balsamic, salt and pepper for guests to add extra dressings to their salad plate.
This is a very versatile salad and can be enjoyed as an appetizer, side dish or as a light main course when paired with your favorite protein.

How to store

While this dish is best served fresh, leftovers can be stored in the refrigerator in a sealed container for 1-2 days.

Nutrition

Serving: 1serving | Calories: 100kcal | Carbohydrates: 3g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 142mg | Potassium: 197mg | Fiber: 1g | Sugar: 2g | Net Carbs*: 2g