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    Home » Dips and Appetizers

    Burrata Caprese

    Lindsay Moe

    38 shares

    Burrata caprese is one of the best fresh salads! Juicy tomatoes are topped with fragrant basil, creamy burrata cheese, and the best olive oil.

    burrata caprese on a round plate next to a gray linen napkin, a little jug of olive oil, a little bowl of salt, and silver tongs
    Jump to Recipe

    This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.

    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.

    close up image of burrata caprese topped with cracked pepper

    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.
    close up image of burrata caprese on a round plate next to a gray linen napkin with a spoon sticking out of the burrata

    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
    close up image of burrata caprese on a round plate next to a gray linen napkin

    FAQ

    What is a caprese salad?

    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.

    What is 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.

    Where can I buy burrata?

    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.

    close up image of burrata caprese on a round plate next to a gray linen napkin, burrata is cut open to reveal gooey inside

    More salad recipes

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    • High Protein Fresh Vegan Salad
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    • 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!

    burrata caprese on a round plate next to a gray linen napkin, a little jug of olive oil, a bowl of salt, and a spoon
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    burrata caprese on a round plate next to a gray linen napkin, a little jug of olive oil, a bowl of salt, and a spoon

    Burrata Caprese

    Tomato and basil caprese salad with fresh burrata cheese.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 6
    Calories: 64kcal
    Author: Lindsay Moe

    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

    Nutrition

    Calories: 64kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 0.2mg | Sodium: 394mg | Potassium: 287mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1054IU | Vitamin C: 17mg | Calcium: 16mg | Iron: 0.4mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

    More about me →

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    38 shares