Burrata caprese is one of the best fresh salads! Juicy tomatoes are topped with fragrant basil, creamy burrata cheese, and the best olive oil.
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Simple recipes are where it's at, am I right? And it doesn't get much easier than this 3 ingredient salad (6 if you could olive oil, salt, and pepper!).
As with a lot of my favorite recipes, this is more of a suggestion than an iron clad recipe. You can use whatever kind and amount of tomatoes you prefer. Same with the basil and cheese.
If you prefer a basil heavy salad, go ahead and add more! Only have one ball of burrata sitting around? No problem.
This is hands down the best way to use those fresh summer tomatoes you're finding at the farmer's market or pulling out of your own garden (nice job, by the way!).
You can easily make this a meal by serving alongside some crusty bread and/or your favorite protein such as balsamic tofu.
Ingredients
- Tomatoes
- Basil
- Burrata
- Olive oil
- Salt & pepper
How to make burrata caprese
- Layer sliced tomatoes on a large plate or small platter.
- Scatter basil leaves over the top.
- Add the burrata and slice the tops to reveal the creamy insides.
- Drizzle with olive oil and sprinkle with coarse salt and freshly cracked black pepper.
Top tips
How to find the best tomatoes
With just a few simple ingredients, it's important to look for the best quality. I chose a combination of big heirloom tomatoes and colorful grape tomatoes.
It's ok to buy tomatoes that are a little underripe, since they will continue to ripen when stored at room temperature. Good tomatoes should be plump and feel firm with a little bit of give when gently squeezed.
Generally, a farmer's market will probably offer you the best tomatoes, as well as homegrown. It can be difficult to find really delicious tomatoes in regular grocery stores, but some of the higher end stores may have better options.
How to store burrata caprese
This salad is best enjoyed the day it is made. However, you can keep it covered in the refrigerator for up to 2 days.
Tips for customizing burrata caprese
- Use sliced peaches instead of tomatoes
- Add a drizzle of balsamic glaze
- Use whatever kind of tomatoes you have on hand
- Swap the burrata for slices of fresh mozzarella, bocconcini, or perlini
FAQ
Caprese salad is an Italian salad made of fresh mozzarella, tomatoes, and basil. It is topped with olive oil and salt. We're making a twist on that by replacing the mozzarella with burrata.
Burrata is a soft Italian cheese made from cow's milk. It has a solid outer mozzarella casing that holds the soft inside together. The inside consists of cream and soft curds of cheese.
This type of cheese comes packed in a brine (liquid) and is best served cold.
Burrata can be found in most specialty cheese sections at the grocery store. It is sometimes only offered seasonally in the spring and summer, but is becoming more available year round.
More salad recipes
- Panzanella Salad
- Strawberry Spinach Salad with Poppy Seed Dressing
- High Protein Fresh Vegan Salad
- Summer Salad with Fruit
- Winter Salad with Butternut Squash
- Healthy Green Salad with Sriracha Peanut Dressing
- Warm Kale and Quinoa Salad
- Roasted Sweet Potato and Kale Salad
- The Best Easy Vegan Salad
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Burrata Caprese
Ingredients
- 2-3 heirloom tomatoes, sliced
- 1 pint grape tomatoes, cut in half
- ¼ cup fresh basil
- 2 balls of burrata
- 2 tablespoons extra virgin olive oil
- Coarse kosher salt and freshly ground black pepper
Instructions
- Layer heirloom tomato slices on a large plate or small platter. Top with grape tomatoes.
- Scatter basil leaves over the top.
- Place the burrata in the center of the plate and cut open to reveal the creamy insides.
- Drizzle with olive oil and season to taste with salt and pepper.
Notes
Tips for customizing burrata caprese
- Use sliced peaches instead of tomatoes
- Add a drizzle of balsamic glaze
- Use whatever kind of tomatoes you have on hand
- Swap the burrata for slices of fresh mozzarella, bocconcini, or perlini
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