Once you try caprese salad with burrata, there’s no going back. This simple summer salad comes together in 10 minutes with ripe cherry tomatoes, creamy burrata, fresh basil and a drizzle of extra-virgin olive oil for the easiest showstopper side dish of the season.
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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.
- 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.
- Olive oil: I recommend using a high-quality, cold-pressed extra virgin olive oil with a fruity or peppery profile. My favorite is Kosterina.
- 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.
- 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.
Ways to Make It Your Own
If you can slice a tomato, you can make this caprese salad with burrata. It comes together in about 10 minutes, but I do recommend bringing the burrata to room temperature for about 20 minutes before serving to allow the creamy center to soften. I also recommend tearing the burrata with your hands rather than cutting it with a knife.
A few ways to make this caprese salad your own:
- Swap the balsamic syrup for a drizzle of homemade basil pesto — or use both
- Serve atop a bed of arugula for a peppery bite
- Add sliced peaches for a sweet summery twist
- Finish with toasted pine nuts for a little bit of crunch
This salad was made for al fresco dining. Pair it with pan-seared chicken and a glass of something cold, or build out a bigger spread with other summer favorites like pesto pasta salad, pasta primavera or shrimp scampi. And whatever you do, serve it with crusty bread or homemade focaccia on the side. If you need to satisfy your carb cravings fast, try my no-yeast focaccia that’ll be on your table in 30 minutes or less!
And if you love all things tomato-basil-mozzarella as much as I do, don’t miss my spins on this classic Italian trio, including Caprese Pasta Salad with Chicken, Caprese Garlic Bread and Caprese Skewers.
Ingredients
- 8 cups halved cherry, small heirloom or cocktail tomatoes
- 4 (2.5-oz.) rounds burrata cheese
- Olive oil
- Coarse sea salt
- Black pepper
- 1/4 cup fresh basil leaves
Instructions
- In a large bowl, add the halved tomatoes then top them with dollops of the burrata cheese.
- Drizzle the salad with olive oil then sprinkle it with coarse sea salt and freshly cracked black pepper.
- Garnish with fresh basil leaves and serve immediately.
Kelly’s Notes
- Bring the burrata to room temperature. Pull it from the fridge about 15-20 minutes before serving. Cold burrata is firmer and far less creamy. Room temp burrata is a completely different (and far better) experience.
- Tear, don’t cut. Use your hands to pull the burrata apart rather than a knife. You get that gorgeous, dramatic reveal and a more rustic, beautiful presentation.
- Go wide, not deep. Use a wide, shallow bowl or platter so the tomatoes spread out rather than pile up, and nestle the burrata in the center for maximum showstopper effect.
- This salad is best assembled right before serving. You can halve the tomatoes and prep your ingredients in advance, but hold off on adding the burrata and basil until the last minute.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
This looks delicious. I’ve never tried burrata so this is an incentive to give it a try. How do you serve? Do you just spoon some of the tomatoes and the cheese on a plate
Yes, exactly, Adele! You could also serve it atop arugula or alongside some crusty bread.
You mention “swapping balsamic syrup” but I don’t see it mentioned in the recipe. Is it added? Thanks.
Hi Peggy! I like to drizzle a little balsamic syrup over the top for even more flavor, but it’s completely optional. :)
I agree with her, so good and pretty too. Always need some new ideas cuz otherwise life gets boring. SuzAnne.
Thank you so much!
I love your blog and recipes! Thanks for making our meals so much healthier and really delicious.
You are so welcome, Linda! I’m so thrilled you’ve been enjoying Just a Taste! :)