If you’re a fan of traditional Caprese salad, get ready to be blown away by the creamy and luxurious twist that burrata cheese brings to this simple and tasty dish. This Burrata Caprese recipe takes the classic combination of ripe tomatoes, fresh basil leaves, and luscious mozzarella cheese to a whole new level! This is an easy no cook Summer dish you will love.
Caprese Salad With Burrata
What is Burrata Caprese Salad? This dish is simply a Caprese salad made with Burrata. In Italy, it would be called Caprese di Burrata or Caprese con Burrata. Caprese salad itself is thought to have its origins in Capri, an island off the coast of Italy near Naples.
You know how I love a good twist on a dish around here (if you follow this blog you probably do too). Most of the time, classic Caprese salad is served with slices of fresh mozzarella. While it is wonderful that way, it can be made with Burrata and today I am going to show you how to make Burrata Caprese!
What Is Burrata?
Creamy Burrata Cheese originates from the Puglia region in Italy (coincidentally this is the same region of Italy my husband’s family is from), burrata is a type of cheese made from cow’s milk.
It has an outer shell similar to mozzarella but encases a soft and creamy center filled with stracciatella (a mixture of cream and unspun mozzarella curds). For more information on this delightful and creamy cheese, check out this article from Castello Cheese.
What Does Burrata Cheese Taste Like?
Burrata cheese tastes much like fresh mozzarella, mild and creamy with a milky flavor. Thanks to the stracciatella inside a ball of burrata, it does differ texturally from mozzarella.
Ingredients For Caprese Salad
The simplicity of this dish dictates using the best of everything you can find! This salad will not taste the same with hothouse grown tomatoes found in the grocery store. Splurge on some heirloom tomatoes!
Heirloom Tomatoes- Recipes like this are just about the best use I can think of for fresh vine ripened tomatoes, whether they are from your garden, a friend or neighbor, or the Farmers Market or roadside stand. It doesn’t get much better than a tomato fresh off the vine am I right? Heirloom tomatoes are great for their rainbow of colors and meaty texture.
Cherry Tomatoes- I love the pop in your mouth the cherry tomatoes add. If you can find them in different colors it brings extra color too. These are not traditional to caprese, but I love adding them.
Burrata Cheese- You know me and my locally sourced ingredients! I would love to use Burrata straight from Italy for this recipe, but alas, I have not found a way to source that. For the Burrata, use whatever you can find in your grocery store. If you have a local cheesemaker in your area, use theirs if they make it.
Balsamic Vinegar- Balsamic’s characteristic tanginess beautifully complements the creaminess of burrata and adds depth to each bite. To change this up a bit, try adding balsamic glaze or reduction to your Burrata Caprese.
Extra Virgin Olive Oil- This pairs beautifully with the balsamic vinegar. Use the best quality you can find.
Fresh Basil Leaves- aromatic Basil really elevates this salad. It would hardly be Caprese without it. You can either tear them into small pieces or leave them whole depending on your preference, or you can chop the basil as I have done here. I like chopping it because I find the basil is better distributed throughout the dish and makes it easier to get basil in each bite.
Salt and Pepper- I like to add salt and pepper to the tomatoes as well as the Burrata.
This is such an easy salad! For all the info you’ll need on how to make this burrata caprese, head on down to the recipe card at the bottom of the post for complete instructions.
How To Slice Burrata
Rather than slice burrata (which can be done but makes it a bit more clumsy to eat, in my opinion) I like to hold it in my hands and break it open with my thumbs.
Wondering how to eat burrata? A knife and fork works best, especially with this salad since you have to cut the tomatoes anyway.
How To Make Burrata Caprese
All the details are in the recipe card at the end of the post, but here are a few photos showing how to assemble the salad that are very helpful!
How To Store Leftover Caprese Salad
Leftovers will store for a day or so in a bowl or other container with a lid. Any more than a couple of days and the salad begins to lose texture and get mushy, and the heirloom tomatoes begin to break down a bit because they have been sliced.
For the best flavor, consume your leftovers the next day.
Caprese Salad Variations
Using the Burrata cheese is a variation all by itself, but did you know that there are other ways to change this up a bit?
- Caprese Salad with Arugula- Add a little crunch by composing this salad on top of a bed of arugula. It adds a nice peppery bite too!
- Caprese Salad with Pesto- Try your salad with a drizzle of Pesto di Basilico, Pesto Calabrese, or Oregano Pesto.
How To Serve Burrata Caprese
I love this with crusty bread! If you want some great ideas for how to serve this salad, I have a whole blog post called What to Serve with Caprese Salad, and it is full of ideas!
I want to sincerely thank you for stopping by. I hope you love this Burrata Caprese! If you tried this recipe, I’d love to hear how it turned out for you! Just leave a rating or comment below.
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This Burrata Caprese is a twist on your usual Caprese Salad, using milky, creamy Burrata in place of fresh mozzarella. It is a simple and easy side, or no cook Summer dinner!
For the Burrata
- 2 balls of Burrata Cheese, liquid drained
- 1/4 tsp of Salt
- 1/8 tsp of Black Pepper
For the Tomatoes
- 3 large Heirloom Tomatoes
- 1 cup of Cherry Tomatoes
- 1/2 tsp of Salt
- 1/4 tsp of Black Pepper
- 10 large leaves of Fresh Basil, chopped
- 1/4 cup of Balsamic Vinegar
- 2 Tbsp of Extra Virgin Olive Oil
- Drain the liquid from the balls of burrata and set aside.
- Slice the 3 heirloom tomatoes into 1/2 inch thick slices and arrange on a plate with edges overlapping each other.
- Add the 1 cup of cherry tomatoes to the plate, scattering them in and around the tomato slices.
- Sprinkle the tomatoes with the 1/2 tsp of salt and 1/4 tsp of black pepper reserved for the tomatoes.
- Drizzle the seasoned tomatoes with 1 Tbsp of the extra virgin olive oil, reserving the rest to go on top of the burrata.
- Chop the 10 casil loeaves and sprinkle half of them on the tomatoes, reserving the rest for the burrata.
- For the burrata, you will want to grab one ball of the cheese in your hands and using the tips of your thumbs, carefully split open the ball of burrata and place it on top of the tomatoes. Do the same thing with the second burrata ball.
- Season the cheese with the 1/4 tsp of salt and 1/8 tsp of black pepper.
- Drizzle the reserved Tbsp of olive oil over the cheese.
- Top the burrata with the rest of the basil leaves.
- Pour the 1/4 cup of balsamic vinegar evenly over the top of the salad and serve.
If you prefer, you can use a store bought balsamic glaze instead of the vinegar.
If you would like to make your own balsamic reduction for this salad, bring 1 cup of balsamic vinegar to a gentle boil in a small saucepan for about 10 to 15 minutes until reduced and thickened.
To add variety to this salad, try serving it over a bed of arugula or drizzled with some pesto.
Amount Per Serving: Calories: 151Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 11mgSodium: 538mgCarbohydrates: 10gFiber: 2gSugar: 7gProtein: 5g
All information presented and written within this site are intended for informational purposes only. I am not a certified nutritionist or registered dietitian and any nutritional information should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration. Nutritional information is provided for recipes contained on this site. This information comes from online calculators. Although The Copper Table attempts to provide accurate nutritional information, these figures are only estimates.