This burrata caprese takes the classic and already delicious caprese salad to the next level! Extra creamy burrata with fresh and flavorful heirloom tomatoes, sweet shallots, fragrant basil, topped with flaky salt, fresh black pepper, olive oil and balsamic glaze. Perfect dish to enjoy all summer long!
Why This Recipe Works
- Burrata caprese is absolutely delicious! It's fresh, rich, packed with flavor and sure to make your tastebuds dance; I know, I know that sounds a little cheesy but it truly is that good! The creaminess of the burrata complements the sweet and tangy heirloom tomatoes very well, and the shallots, fresh basil and balsamic glaze complete the dish perfectly.
- It couldn't be any easier to make! Ready in literally a few minutes, this recipe doesn't require any cooking, only slicing of the tomatoes and basil before assembling. Simple but jam-packed with flavor.
- Perfect as a summer appetizer or side dish, this caprese salad is beautiful, colorful and elegant. And it tastes just as good as it looks. Serve it at your next gathering with fresh baguette, crackers, grilled meat or any sides of your choice, for the pleasure of your guests.
How To Make Burrata Caprese
- This salad is very easy to make, while I used heirloom and cherry tomatoes together, you can really use any kind of tomatoes that you love, such as tomatoes on the vine, Campari, San Marzano, grape tomatoes... All you'll need to do with those, is wash and dry them, then slice them.
- You can find burrata cheese in different sizes, some are large pieces and some are smaller, like the ones that I used. I found them at Trader Joe's, if you're based in the United States, they sell it submerged in water in an 8 ounces container with two 4 ounces balls. Take the balls out of the container and place them on a couple paper towels to drain any extra liquid.
- You can to slice the shallot thinly, but if you prefer if chopped, that would works too. You can use as little or as much as you want, the shallot in this recipe really brings out the taste of the tomatoes, and complements the richness of the burrata.
- To chiffonade the basil, stack the basil leaves, then roll them together tightly, and thinly slice them with a sharp knife. Then simply separate the basil ribbons and add to the burrata salad. If you prefer to chop the basil, or keep the leaves whole, that'll work too!
- Finally, in a large plate or platter, you'll arrange the tomatoes, burrata, shallots, basil, sprinkle it all with salt and fresh black pepper to taste, a drizzle of olive oil and a drizzle of balsamic glaze. And voilà!
More Delicious Salads To Try
- Tuna And Bean Salad With Corn and Avocado
- Prosciutto and Melon Caprese Salad
- Hearts Of Palm Salad With Shallot Vinaigrette
- Beet And Cucumber Salad With Goat Cheese
- Quinoa Arugula Salad With Goat Cheese
Tips and FAQs
- What is burrata? Burrata is a delicious semi-soft Italian cheese made from fresh mozzarella cheese and cream. While it looks very similar to mozzarella, once you slice into it, the inside is soft. It's creamy, rich, savory and super flavorful.
- To get the very best caprese salad, you'll want to use high quality ingredients. Choose a good extra-virgin olive oil, fresh basil, flaky salt and freshly cracked black pepper.
- This salad is at it prime when assembled right before serving. If you want to prepare all the ingredients in advance, you absolutely can, but hold off on adding the seasoning, oil and glaze until the last minute.
- To make this salad a main dish, add some protein like grilled chicken, steak or prosciutto for example.
- You can also add crunch, by adding nuts like walnuts or pine nuts, or even some croutons.
- Adding a drizzle of pesto would be a fun variation for this dish.
- sharp knife
- paper towels
- large plate
- 8 ounces burrata I used two 4 ounces balls
- 4-5 large heirloom tomatoes sliced
- 1 cup cherry tomatoes halved, optional
- 1 shallot thinly sliced
- 1 tablespoon extra-virgin olive oil more or less to taste
- ½ teaspoon salt more or less to taste
- ½ teaspoon black pepper more or less to taste
- 1-2 tablespoons balsamic glaze more or less to taste
- 9-10 large basil leaves sliced in chiffonade
- Slice the tomatoes, then arrange them in a large plate.
- Place the burrata balls onto paper towels for 1 minute to drain any excess liquid.
- Slice shallot very thinly, or finely chop if you prefer.
- Place shallot and burrata on top of tomatoes, sprinkle everything with salt, black pepper, olive oil, balsamic glaze and fresh basil. Serve with sliced baguette, crackers or side of choice.