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photo of a burrata caprese salad with a dish of balsamic vinegar and fresh basil leaves.

Burrata Caprese

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5 from 68 reviews

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!

  • Total Time: 10 minutes
  • Yield: 4 Servings 1x

Ingredients

Units Scale

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

Instructions

  1. Drain the liquid from the balls of burrata and set aside.
  2. Slice the 3 heirloom tomatoes into 1/2 inch thick slices and arrange on a plate with edges overlapping each other.
  3. Add the 1 cup of cherry tomatoes to the plate, scattering them in and around the tomato slices.
  4. Sprinkle the tomatoes with the 1/2 tsp of salt and 1/4 tsp of black pepper reserved for the tomatoes.
  5. Drizzle the seasoned tomatoes with 1 Tbsp of the extra virgin olive oil, reserving the rest to go on top of the burrata.
  6. Chop the 10 casil loeaves and sprinkle half of them on the tomatoes, reserving the rest for the burrata.
  7. 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.
  8. Season the cheese with the 1/4 tsp of salt and 1/8 tsp of black pepper.
  9. Drizzle the reserved Tbsp of olive oil over the cheese.
  10. Top the burrata with the rest of the basil leaves.
  11. Pour the 1/4 cup of balsamic vinegar evenly over the top of the salad and serve.

Notes

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.

  • Author: Amy at The Copper Table
  • Prep Time: 10 minutes
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Category: Side Dishes and Salads
  • Cuisine: Italian

Nutrition

  • Serving Size: 1
  • Calories: 151
  • Sugar: 7
  • Sodium: 538
  • Fat: 10
  • Saturated Fat: 3
  • Unsaturated Fat: 7
  • Trans Fat: 0
  • Carbohydrates: 10
  • Fiber: 2
  • Protein: 5
  • Cholesterol: 11

Find it online: https://thecoppertable.com/burrata-caprese/