Best Italian Burrata Caprese Salad Recipe
This Best Italian Caprese Salad Recipe is the perfect summer salad. Sweet and juicy tomatoes, creamy burrata cheese, fragrant basil, and a sweet balsamic glaze make this just delicious! Perfect dish to make for guests. Easy to scale down or to double the recipe! This recipe is quick! Ready in just 5 minutes!
Servings: 4 servings
Calories: 68kcal
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 ¼ 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!
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
Calories: 68kcal | Carbohydrates: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 145mg | Potassium: 0.1mg | Sugar: 1g | Calcium: 0.2mg | Iron: 0.04mg