Burrata caprese is bright, fresh, and full of flavor. Made with creamy burrata instead of mozzarella, it's a delicious twist on the traditional caprese salad. It's ready in just 15 minutes and perfect for an appetizer or snack!
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Caprese is one of my favorite simple Italian salads. It's full of fresh ingredients and is easy to make. This recipe is great for special occasions because it looks fancy but only takes minutes to put together!
I grew up eating the classic caprese salad with mozzarella. I wanted to give it a special twist and tried it with burrata. The result was a game changer! The creamy burrata cheese adds a richness to the caprese and really complements the bright, fresh flavors.
Burrata caprese salad is the perfect appetizer for an Italian meal. It goes great alongside other Italian appetizers like whipped ricotta dip and arugula and spinach salad for a light and fresh meal. I love to serve it with homemade Italian baguettes, as the bread soaks up the delicious dressing. For my fellow burrata fans, it's delicious when paired with this burrata bruschetta. Pasta lovers will love it with bucatini pomodoro and rigatoni al forno because the freshness of the caprese complements the richness of the tomato sauce. It also goes great with pasta al pesto, bringing out the fresh basil flavors! And don't forget to end the meal with an Italian dessert. Espresso ice cream and Italian almond cake are delicious options!
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Ingredients
Ingredient Notes
- Heirloom tomatoes: I prefer heirloom tomatoes because they have a robust, complex flavor that complements the other ingredients. They are firmer and juicier than conventional tomatoes, adding a satisfying structure and bite without being too watery. They are not only delicious, but are also rich in antioxidants.
- Burrata: fresh burrata cheese is known for it's creamy texture. When split open, it oozes a creamy filling that adds a luxurious richness to the caprese. It has a more pronounced and buttery taste than mozarella that highlights the brightness of the tomatoes and basil. High quality burrata will have a smooth, glossy exterior without any cracks or blemishes. The outer shell of the burrata should give slightly when gently pressed, indicating that it has a creamy center. When split open, the soft, creamy interior should ooze out. When choosing a burrata I ensure that it only contains simple ingredients, such as milk, cream, vinegar, and salt. I avoid products with additives and preservatives.
- Extra virgin olive oil: the olive oil flavors really come through, making it important to use a high quality product with bright, peppery flavors. Extra virgin olive oil is the highest grade of quality. I recommend checking the bottle for a harvest date since olive oil is best within 18 to 24 months of harvest. It's also important to keep the olive oil away from light, air, and heat. For this reason, I never store it by the stove and always choose a product with a dark bottle. I love cooking with olive oil every chance I get because it tastes amazing and is full of antioxidants and heart healthy fats!
- Balsamic vinegar: this adds a subtle sweetness and acidity to the caprese. I love using vinegar that has been oak wood aged since it has subtle woody notes that add depth and complexity to the dish. Napa Valley is one of my favorite brands, with their oak wood balsamic vinegar being thick and almost the consistency of a glaze.
See recipe card for quantities.
Substitutions and Variations
- Use a different tomato: you can substitute the heirloom tomatoes with a different tomato of your choice. I've used many different varieties when making a tomato burrata salad and all have been delicious. Roma tomatoes have a firm texture and lower moisture content making them a great substitute for heirlooms. Vine-ripened tomatoes are flavorful and aromatic. Cherry tomatoes add a burst of sweetness. I've even used beefsteak tomatoes in a pinch and their meaty texture and sweet flavor was a hit!
- Use a different soft Italian cheese: the burrata can be substituted with a different cheese of your choice. You can use fresh mozzarella for a traditional take. Scamorza is similar to mozzarella but with a more elastic texture. You can find both smoked and unsmoked varieties.
- Use a balsamic glaze: you can substitute the balsamic vinegar with a sweet balsamic glaze. You can use a store bought version or make your own!
Instructions
Step 1: Arrange the tomato slices along the perimeter of a serving platter or plate with the edges overlapping. Gently split open each ball of burrata with your hands, exposing the creamy interior. Place the balls of burrata in the center of the tomato slices.
Step 2: Sprinkle the chopped basil on top of the tomato and burrata.
Step 3: Drizzle olive oil and balsamic vinegar evenly on top of the tomatoes and burrata.
Step 4: Sprinkle salt and pepper over the entire dish. Serve and enjoy!
Storage
Caprese is best enjoyed the day you make it because the sliced tomatoes will continue to release juices over time. You can store the leftovers in the refrigerator for up to 2 days in an airtight container. Any longer and the salad will get too mushy and watery. I do not recommend freezing this dish.
For more guidance on how to store food safely, check out the USDA Leftovers and Food Safety guide.
Expert tips
- Use high quality ingredients. Caprese is very simple, which means each ingredient needs to shine. I love to make this salad in the summer and fall when tomatoes are in season. Choosing a high quality burrata, olive oil, and balsamic vinegar will give this dish amazing flavor and depth.
- Let the burrata come to room temperature before assembling the dish. This enhances the creaminess of the cheese and allows its full flavor to shine through. I like to remove it from the refrigerator 30 minutes before I use it, letting it come up to room temperature.
FAQ
Since burrata has a creamy center, I do not recommend slicing it. I prefer to gently open the ball of burrata with my thumbs to expose the creamy interior, while still keeping the ball largely intact. This ensures the burrata remains mostly contained and doesn't spread all over the caprese. I prefer to use my hands because it gives me greater control. If you prefer to use a knife, you can cut a small slit into the burrata, just deep enough to reach the creamy center. You can then gently pull apart the surface of the ball to expose the creaminess. For more information you can check out my video that shows how to split open burrata at the 0:16 second mark.
Caprese is a great appetizer. It pairs well with other Italian appetizers like Ligurian focaccia, with the fresh flavors balancing the richness of the bread. It's the perfect precursor to any pasta dish, and can brighten heavy, cheese-based sauces like this 6 cheese macaroni and cheese. Caprese is also sufficient to stand alone as a delicious lunch or snack.
You can eat burrata in a variety of ways. I recommend first splitting open the ball to expose it's creamy center. You can then scoop out the creamy goodness or use a knife to cut off a small piece to place on a tomato slice. It all comes down to personal preference, and I love to serve the burrata in the middle of the caprese dish so guests can choose how to eat it!
Related
Looking for more Italian appetizers? Check out these favorites:
Pairing
These are my favorite Italian dishes to serve with caprese:
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Recipe
Burrata Caprese
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Ingredients
- 4 large heirloom tomatoes (sliced ¼-inch thick)*
- 2 balls burrata (liquid drained, room temperature)*
- 2 tablespoons fresh basil leaves (chopped)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar *
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Arrange the tomatoes and burrata: Arrange the tomato slices along the perimeter of a serving platter or plate with the edges overlapping. Use your hands to gently split open each ball of burrata, exposing the creamy interior. Place the balls of burrata in the center of plate.
- Top with basil: sprinkle the chopped basil on top of the tomatoes and burrata.
- Add oil and vinegar: drizzle the olive oil and balsamic vinegar evenly across the top of the tomatoes and burrata.
- Season and serve: Sprinkle salt and pepper evenly over the entire dish. Serve and enjoy!
Video
Notes
- Tomatoes: heirloom tomatoes are ideal because of their robust flavor and firmer texture that is juicy but not too watery. You can substitute with other varieties, with roma, cherry, or beefsteak tomatoes being great options.
- Burrata: the burrata should be at room temperature to maximize it's creaminess and flavor. I like to remove it from the refrigerator 30 minutes before I use it. If you don't have burrata on hand, you can substitute with the same amount of another Italian soft cheese. Fresh mozzarella and scamorza are delicious options.
- Balsamic vinegar: you can substitute the vinegar with 1 to 2 tablespoons of a balsamic glaze. You can use a store bought version, but making your own is very easy and delicious! To do so, bring pour 1 cup of balsamic vinegar in a small saucepan and bring it to a boil. Then reduce the heat to maintain it at a simmer for 15 minutes, watching carefully so it doesn't burn. When ready, it will lightly coat the back of a spoon. It will thicken more as it cools. If you prefer a sweet balsamic glaze, you can add ½ tablespoon of honey before bringing it to a boil. You can store the cooled extra glaze in an airtight container in the refrigerator for 1 to 2 weeks.
- Storage: this recipe is best enjoyed the day you make it since the tomatoes will continue to release juices over time. You can store the leftovers in an airtight container in the refrigerator for up to 2 days. Any longer and the ingredients will get too mushy. I do not recommend freezing.
Nutrition
The provided nutrition and storage information is estimated. Accuracy is not guaranteed.
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rd says
I’m a traditionalist when it comes to caprese, or at least I was…now I’m team burrata all the way! Between the creamy goodness of burrata cheese, and the distinct flavor of the heirloom tomatoes, this version of caprese is now my official favorite. The balsamic vinegar and EVOO add that perfect touch to an already-fantastic dish. This is a quick, healthy, and delicious treat that you’ll love - I know I do. Give this a go, you’ll be very glad you did!
Maria D'Errico says
Thanks for leaving a review! I was also a former caprese traditionalist before trying it with burrata!