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Caprese Salad with Burrata

A classic caprese salad reinvented with creamy burrata instead of mozzarella — fresh, simple, and ready in 15 minutes.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 2 burrata
  • 4 heirloom tomatoes
  • 15 fresh basil leaves
  • 4 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper

Method
 

  1. Prepare the tomatoes: Wash the tomatoes and slice them into thick rounds, about 1 cm each. Arrange them on a large, flat serving plate.
  2. Season the tomatoes: Lightly salt the tomato slices and let them rest for 5 minutes to release their juices.
  3. Add the burrata: Gently drain the burrata and place it whole in the center of the plate, on top of the tomatoes.
  4. Add the basil: Scatter the basil leaves, whole or lightly torn, between the tomatoes and around the burrata.
  5. Season and serve: Drizzle generously with olive oil and balsamic vinegar. Finish with black pepper. Serve immediately, letting everyone break open their own burrata at the table for a creamy, indulgent finish.

Notes

For an even more festive touch, add a scattering of toasted pistachios or a drizzle of homemade pesto.
Burrata should always be served at room temperature, never straight from the fridge, to fully enjoy its creamy texture.