Best Italian Caprese Salad Recipe is a delicious twist on a traditional Caprese. Made with creamy burrata, juicy tomatoes, basil, extra-virgin olive oil, and a sweet balsamic glaze that make it absolutely irresistible. Ready in less than 10 minutes, it's the easiest dish to impress your guests! Enjoy it as an antipasto, easy lunch, or as a dinner side dish.
This Burrata Caprese is a delicioustwist on your usual Caprese Salad, using milky, creamy Burrata in place of fresh mozzarella. It is a simple and easy side, or no cook Summer dinner!
Jump To
- Why you'll love this salad with burrata cheese:
- What is a Caprese salad?
- What ingredients are in burrata caprese?
- How to make burrata caprese salad?
- Expert tips to make tomato Caprese with fresh burrata:
- Variations for burrata caprese:
- What to serve with Caprese appetizer?
- How to store Italian caprese salad?
- FAQs
- Some other salad recipes to enjoy:
- Best Italian Burrata Caprese Salad Recipe
This burrata caprese is the ultimate summer salad. Fresh tomatoes, creamy burrata cheese, fragrant basil, and sweet balsamic glaze make it irresistible.
If you’re a fan of traditional Caprese salad, get ready to be blown away by the creamy and luxurious twist that burrata cheese brings to this simple and tasty dish. This Burrata Caprese recipe takes the classic combination of ripe tomatoes, fresh basil leaves, and luscious mozzarella cheese to a whole new level! This is an easy no cook Summer dish you will love.
Why you'll love this salad with burrata cheese:
- It's easy to make: This Burrata Caprese recipe takes only a handful of ingredients and minimal preparation time. Perfect for busy weeknight dinners or last-minute gatherings with friends and family.
- Bursting with flavor: The combination of fresh tomatoes, creamy burrata cheese, fruity extra-virgin olive oil, tangy balsamic vinegar, and fragrant basil leaves creates a lovely combination of flavors that is just delightful!
- Versatile: You can enjoy this salad as an appetizer or as a side dish. It pairs well with grilled meats, seafood, and especially with crusty bread.
- Elegant presentation: Even though it's so simple to make, you'll impress your guests serving this Burrata Caprese salad on a beautiful platter or even in individual plates. The vibrant colors and textures make for a stunning display.
- Perfect for all occasions: Whether you're hosting a summer BBQ, potluck dinner, or romantic date night, this recipe is guaranteed to please everyone. It's light, refreshing, and truly perfect for any occasion.
As soon as it is summer, I am enjoying everything tomatoes! When tomatoes are at their peak, I am making this simple tomato salad or this tomato sauce on repeat.
I couldn't wait to share one of my all-time favorite summer salads, a CAPRESE! It is made with sweet and juicy tomatoes, fresh basil right from my garden, and my absolute favorite, BURRATA! Yes, I do get a little excited about burrata! Don't you?
What is a Caprese salad?
A traditional Italian salad, Caprese is made with mozzarella (buffalo or burrata, like I used here today), ripe and juicy tomatoes, and basil leaves.
The simple salad gets a drizzle of very good quality extra-virgin olive oil, and some sea salt. We added on a drizzle of balsamic glaze, but that is not how it's typically made.
Made in the colors of the Italian flag: red, white, and green! This is not a traditional version, as it's made with burrata, and does have a touch of balsamic glaze. If you want to make a classic Caprese, use regular mozzarella. But I highly recommend the burrata version: it is DELICIOUS!
We eat this all year long. Let's get onto this really simple Italian recipe!
What ingredients are in burrata caprese?
- Burrata: Burrata is the star of this recipe, but you could also use Buffalo mozzarella, or regular mozzarella. Burrata is similar to mozzarella, it has a mozzarella shell, but has a creamy stracciatella filling. Check out your local markets, as I'm finding burrata now in every place I shop. Look in the cheese sections. Of if there's an Italian market or cheese shop near you, you'll for sure find it there.
- Tomatoes: I used beefsteak tomatoes, but you could use heirloom tomatoes, tomatoes on the vine, Roma, Campari. Even cherry or grape tomatoes would be fine, not traditional, but you could use them if that's what you have on hand. IF you're like my in-laws in Italy that have tomatoes all summer long in their garden, lucky you, use them!
- Fresh basil leaves: I have fresh basil in my garden still growing. You could find even a little fresh basil plant to keep in your kitchen. Fresh basil is key to this recipe! You can't make this without basil, so there is no substitute. No dried basil. Gently tear them with your hands or even leave the leaves whole.
- Extra-virgin olive oil: I do mention this all the time, the better the quality of the extra-virgin olive oil, the better the results will be. You aren't using a lot for this recipe, so even investing in a very small excellent quality olive oil is so worth it! You will be dipping your bread right in it as we Italians do!
- Balsamic vinegar glaze: If you can get a hold of a balsamic vinegar reduction glaze made in Modena that is IGP, please do try it! It's not traditional to add balsamic to a Caprese, but it does add this delicious touch of balsamic flavor.
- Sea salt or flaky salt: Very simple seasoning of just some salt. Use a sprinkle of flaky salt if you have some on hand. It adds a little salty crunch to every bite, which makes it even more amazing!
How to make burrata caprese salad?
Here are the steps to make this really easy Italian antipasto recipe. Full printable recipe can be found below:
- Step 1: Gather up all your ingredients. There aren't that many, so this is super quick to make!
Prep the tomatoes:
- Take the burrata cheese container out of the refrigerator and let it come to room temperature (in the brine)while you prep the tomatoes.
- Rinse and dry the tomatoes.
- Step 2: Slice tomatoes. Rinse and dry the tomatoes. With a sharp knife, cut tomatoes about 1/4 inch thick disks.
- Step 3: Arrange tomatoes on a serving platter or dish.
Add burrata:
- Step 4: Add burrata to tomatoes. Remove burrata cheese from the brine, gently pat dry. Cut the burrata into thick pieces and place on top of the tomatoes. You could also place it whole in the middle of the tomatoes and cut in the middle to expose the creamy stracciatella filling.
Add on the toppings:
- Step 5: Add salt, oil, glaze, basil. Sprinkle on some sea salt. Drizzle on the extra-virgin olive oil, balsamic glaze and your fresh basil.
- Step 6: Serve and enjoy with very crusty bread! The bread will be needed to sop up all that luscious creamy stracciatella in the middle of the burrata!
Expert tips to make tomato Caprese with fresh burrata:
- Use the best quality ingredients: As I mention with most of the authentic Italian recipes here: quality of the ingredients is super important! You will need to use a high quality extra-virgin olive oil and also balsamic (glaze or vinegar). Also, the burrata. If you can't find burrata, a very good quality buffalo mozzarella. My friend from Puglia confirmed that Costco has very good quality burrata flown in from Italy. I have had it, and it is wonderful!
- Ripe tomatoes: Look for sweet and ripe tomatoes. If it's not summertime, you could find still find tomatoes that are really nice. Cherry or Campari tomatoes work fine in this recipe. Be sure to add some salt to the tomatoes.
- Keep the burrata in the brine: Remove the burrata from the refrigerator while you prep the tomatoes and arrange on your serving plate, but leave the burrata in the brine so it doesn't dry out. When you're ready to add the burrata, take it out of the brine and gently pat it dry.
- Make more or less: This is an easy recipe to double if you have a group of friends or family coming over. Make less if it's just for yourself or for two.
- Be creative in plating it up: With minimal, yet colorful ingredients, you could really show off this salad. If you're making it for a party, serve it on a platter. The tomatoes could be perfectly aligned around the platter or even stacked a little. The burrata should be opened up just before serving. You could even leave it whole in the center and cut it open for serving. Broken in pieces with the olive oil and balsamic drizzled on top makes it so tempting!
- Best served just out above temperature: As soon as you cut or open up the burrata it will start to come to room temperature. I wouldn't prep your salad and leave it out for a while. I would prep and serve immediately.
- Burrata is very creamy and runny: The stracciatella filling does soak into the tomatoes, and there is nothing wrong with that! So it changes how it looks on the serving dish.
Variations for burrata caprese:
These are just some ideas. Not authentic, by any means. But these are some ways to change up the Caprese salad and have some fun.
- fried eggplant
- beets
- toasted nuts
- fresh or grilled peaches
- strawberries
- sliced red onion or pickled red onions
- grilled zucchini and eggplant for a heartier meal
- basil pesto
- peaches
- watermelon
- avocado
- red onion
- grilled chicken
- grilled vegetables
What to serve with Caprese appetizer?
A Caprese goes really nicely with any Italian dish. Make it as starter with one of these ideas:
- Pasta Puttanesca>>> Spaghetti tossed in an easy to make sauce of anchovies, garlic, olives, hot pepper flakes, and capers. JUST DELICIOUS!
- Pasta alla Gricia >>>>A classic Roman pasta that's made by combining guanciale (cured pork cheek), pecorino Romano cheese, black pepper, and starchy pasta water. Incredible!
- Slow Cooked Short Ribs Sauce >>> A classic Sunday sauce, let it slow cook away and the ribs will melt in your mouth!
How to store Italian caprese salad?
If you have any leftovers, store them in an airtight container, or wrap the plate that its on with plastic wrap tightly. I would eat it the next day. More than one day, it will be mushy and the tomatoes start to break down.
Whatever is leftover, I highly recommend to enjoy the next day.
FAQs
Burrata is a really creamy Italian cow's milk cheese that has a shell of fresh mozzarella and a center filled with luscious stracciatella (cheese curds and cream).
Burrata originated in Puglia probably around 1900 in the town of Andria by the Bianchino brothers. In November 2016 "burrata di Andria" became a PGI (protected geographical indication) product.
The biggest difference between burrata and mozzarella is in their texture. These semi-soft Italian cheeses at first glance do look very similar. Burrata is filled and mozzarella is not, which is the big texture difference. Burrata has the outer shell of mozzrella that is filled with stracciatella (cheese curds and cream, not to be mistaken with gelato!). Mozzarella is made from cow or water buffalo milk and is solid, yet slightly bouncy.
Burrata is served with tomatoes (like this Caprese)or any grilled summer vegetables. All it needs is extra-virgin olive oil and a little salt sprinkled on top. Also served with crusty bread. It is cut open and the bread is used to soak up all the of its creamy center.
You could prep the tomatoes ahead of time. Place them on your serving platter and wrap with plastic wrap. The burrata only takes a couple of minutes break open and assemble on top of the tomatoes, so do that right before serving. Oil and vinegar should only be added on right before serving, plus the fresh basil and salt.
Hard to believe that my whole life I was sure insalata Caprese was definitely created on Capri. But as it goes with the origins of many Italian recipes, there are various stories. I checked with my friend Frank's amazing blog and he writes about one version I have never seen before.
He found a story in the Gambero Rosso that there was man from Capri named Constantino Moffa that worked as maitre d’ in a Swiss hotel. Constantine was always eating this salad of mozzarella, tomato, basil salad and guests started to ask for what the guy from Capri is eating. That's how it then made to the hotel's restaurant menu as an "insalata Caprese", Caprese salad. That's one version you could believe (or not!). I happen to like this one!
Some other salad recipes to enjoy:
- Sicilian Fennel and Orange Salad
- Quick and Easy Italian Tomato Salad
- Whole30 Broccoli Salad
- Panzanella-Tuscan Tomato and Bread Salad
Best Italian Burrata Caprese Salad Recipe
Equipment
- 1 serving plate
Ingredients
- 4-5 large tomatoes
- ¼ teaspoon salt sea salt plus more to taste
- 2 balls burrata 8 ounces in total
- ¼ cup fresh basil leaves torn or more to taste
- 2 Tablespoons extra virgin olive oil plus more for finishing
- 1-2 Tablespoons balsamic glaze or a very good quality aged balsamic vinegar
Instructions
Prep the tomatoes:
- Take the burrata cheese container out of the refrigerator and let it come to room temperature (in the brine)while you prep the tomatoes.
- Rinse and dry the tomatoes.
- Slice them about 1/4 inch thick disks and arrange them on a serving platter or dish.
- Sprinkle on some salt.
- Drizzle on some of the extra-virgin olive oil.
Add burrata:
- Remove burrata cheese from the brine, gently pat dry.
- Cut the burrata into thick pieces. You could also place it whole in the middle of the tomatoes and cut in the middle to expose the creamy stracciatella filling.
Add on the toppings:
- Sprinkle on some sea salt (optional, but I like a little salt on the burrata).
- Drizzle on some more of the extra-virgin olive oil, balsamic glaze and your fresh basil.
- Serve and enjoy with very crusty bread! The bread will be needed to sop up all that luscious creamy stracciatella in the middle of the burrata!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Use the best quality ingredients: As I mention with most of the authentic Italian recipes here: quality of the ingredients is super important! You will need to use a high quality extra-virgin olive oil and also balsamic (glaze or vinegar). Also, the burrata. If you can't find burrata, a very good quality buffalo mozzarella. My friend from Puglia confirmed that Costco has very good quality burrata flown in from Italy. I have had it, and it is wonderful!
- Ripe tomatoes: Look for sweet and ripe tomatoes. If it's not summertime, you could find still find tomatoes that are really nice. Cherry or Campari tomatoes work fine in this recipe. Be sure to add some salt to the tomatoes.
- Keep the burrata in the brine: Remove the burrata from the refrigerator while you prep the tomatoes and arrange on your serving plate, but leave the burrata in the brine so it doesn't dry out. When you're ready to add the burrata, take it out of the brine and gently pat it dry.
- Make more or less: This is an easy recipe to double if you have a group of friends or family coming over. Make less if it's just for yourself or for two.
- Be creative in plating it up: With minimal, yet colorful ingredients, you could really show off this salad. If you're making it for a party, serve it on a platter. The tomatoes could be perfectly aligned around the platter or even stacked a little. The burrata should be opened up just before serving. You could even leave it whole in the center and cut it open for serving. Broken in pieces with the olive oil and balsamic drizzled on top makes it so tempting!
- Best served just out above temperature: As soon as you cut or open up the burrata it will start to come to room temperature. I wouldn't prep your salad and leave it out for a while. I would prep and serve immediately.
- Burrata is very creamy and runny: The stracciatella filling does soak into the tomatoes, and there is nothing wrong with that! So it changes how it looks on the serving dish.
Nutrition
Did you make this? Please RATE THE RECIPE below:)
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Annie says
Just made this for a quick dinner and ...WOW! I love this more than making it with regular mozzarella!
Suz says
I prepared this for a casual dinner with friends as an appetizer. I even went looking for the balsamic glaze because I HAD to try and it was really a hit!