Burrata Caprese

I originally shared this dish on Instagram Stories and added a touch of sweetness courtesy of a thick drizzle of balsamic syrup. It transforms the ordinary tomato salad into a sweet, savory, creamy, cool Burrata Caprese knockout. And it proves that sometimes it’s the minimalist recipes that pack the maximum flavor.

What is Burrata?

If your taste buds haven’t met burrata yet, allow me to introduce you to mozzarella’s creamier, more indulgent cousin. On the outside it looks just like a ball of fresh mozzarella, but cut into it and everything changes. Inside is a soft, creamy center filled with stracciatella, a mixture of cream and pulled mozzarella.

The flavor is mild and milky, but the texture is incomparably richer than regular mozzarella. Once you try it in a caprese salad, there’s no going back.

Summer sweetness in a bowl. That’s the only way to sum up this simple, fuss-free side dish that magically marries just four ingredients. And because there are so few ingredients, it’s important to use the freshest you can find.

1. Tomatoes: Use the ripest, most flavorful ones you can find, whether that’s heirloom tomatoes from the farmers market, colorful cherry tomatoes, Campari or Roma tomatoes. Peak summer tomatoes are what this recipe was made for.
2. Olive oil: I recommend using a high-quality, cold-pressed extra virgin olive oil with a fruity or peppery profile. My favorite is Kosterina.
3. Burrata: Look for fresh burrata in the specialty cheese section of your grocery store, near the fresh mozzarella. It typically comes packed in water to keep it fresh.
4. Basil: Fresh is key here. Tear larger leaves by hand rather than cutting them. A knife bruises the basil and causes it to blacken faster. Small leaves can be left whole.

Add some large-flake sea salt (shoutout to my fave, Maldon!) and freshly cracked black pepper, and this classic caprese salad with burrata is a guaranteed crowd-pleaser.