Burrata Caprese Salad

Plate of red, yellow and burgundy tomatoes with burrata and basil.

5 from 1 vote

Choose the best fresh ripe tomatoes you can find. If you can't get burrata cheese, substitute buffalo milk mozzarella, or good mozzarella. Skip the hard rubbery balls. Serve as a delightful starter, side dish, or even a light lunch with some fresh bread and prosciutto.

Prep Time10

Cook Time0

Total Time10

Course: Appetizer, Salad

Cuisine: Italian

Servings:

Calories: 237kcal

Author: Sally Cameron

Ingredients

4 large fresh tomatoes heirloom, Roma, beefsteak
8 ounces burrata cheese or buffalo milk mozzarella
¾ ounce fresh basil leaves or half a bunch.
2 tablespoons extra virgin olive oil
¼ teaspoon sea salt crunchy kosher salt is nice
¼ teaspoon ground black pepper
1-2 tablespoons Balsamic vinegar, glaze, or syrup optional

Instructions

Burrata caprese

Slice tomatoes about ¼″ thick and place on a platter or plate. Place the burrata in the center of the tomatoes. Leave whole or score into quarters and let it start to slide apart. Tuck fresh basil leaves in here and there or scatter them over the top.
Optional basil vinaigrette
For dressing, stir together the basil pesto and olive oil until it’s a thin dressing. Drizzle over the salad and season with salt and pepper.

Notes

Substitutions and Variations

Swap the tomatoes for ripe summer peaches or nectarines
Drizzle the top with good Balsamic vinegar or a homemade Balsamic Glaze.
Try a high quality flavored extra virgin olive oil such as lemon or basil olive oil
If you can't get Burrata cheese, look for buffalo milk mozzarella. And if you can't find that, get the best mozzarella available
For salad greens, add arugula.
For a little protein, serve slices of prosciutto, rolled or ruffled, alongside.

For instructions on how to make my golden, garlic crostini, please see the post.

Nutrition