Our traditional Burrata Caprese Salad is a vibrant explosion of fresh Italian flavors including heirloom tomatoes, fresh basil, and creamy burrata without balsamic vinegar. Using only a handful of fresh ingredients, trust us, you won't even miss the balsamic.
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This Burrata Caprese Salad is an effortless Italian salad with burrata cheese, basil, olive oil, and salt. We’ve tested this tomato salad recipe so many times that it’s now become a staple in our home and is the perfect recipe for Summer, Valentine’s Day, or Date Night.
A slight twist on the classic caprese salad recipe, our burrata salad recipe is made with well, burrata cheese (the queen of cheeses). A solid outer layer made from fresh mozzarella, burrata is filled with a lush mixture of cheese curds and cream, and when sliced through, it oozes onto the tomatoes taking on its acidy, for a rereshing bite that’s velvety, sweet, and tangy.
Swapping mozzarella for burrata, our Burrata Caprese Salad is made by tossing ripe heirloom tomato with olive oil, fresh basil, and flakey sea salt. It’s finished with additional basil, and a whole burrata ball. While many recipes use balsamic vinegar or balsamic glaze as part of the vinegarette, we skipped it for a more traditional burrata caprese recipe, and the results are seriously incredible.
For one, you can actually taste the complexity of burrata cheese, and when paired with a good quality olive, the combination is so intense and flavorful that you’ll probably never use balsamic again – guaranteed. These simple yet sophisticated salad ingredients make this tomato Italian salad the perfect summer salad that comes together in 10 minutes.
Serve our Burrata Caprese Salad as a vegetarian appetizer to our Cacio e Pepe Pizza, Corn Chowder with Sausage, Creamy Lemon Gnocchi, or Pork Parmigiana Burgers.
Ingredient List
- Tomatoes: Heirloom or vine-ripened tomatoes are best for this recipe. We added grape tomatoes for additional texture.
- Basil: Fresh always, choose a mix of large and smaller leaves and ensure it’s thoroughly washed and dried before using.
- Olive Oil: Use the highest-quality Italian olive oil you have available to you.
- Sea Salt Flakes: Maldon Sea Salt Flakes is our preferred option.
- Burrata Cheese: An Italian cheese, made of cow’s milk, that resembles mozzarella, but is filled with cream and cheese curds. If making this burrata caprese recipe for a crowd a fresh, soft, mozzarella (preferably buffalo mozzarella) is ideal.
Find the complete recipe with measurements below.
Recipe Variations
- Peach Caprese Salad: Swap tomatoes for peaches. It’s a bright and vibrant swap that pairs well with basil and burrata. You can grill the peaches for even more flavor!
- Caprese Salad Sandwich: Grill crusty bread like baguette or ciabatta with olive oil and spread the burrata overtop. Layer tomato slices tossed with olive oil and salt, basil, and a top bun. Enjoy!
- Caprese Pasta Salad: Cook pasta al dente and let it cool. Then toss with basil, olive oil, sea salt, and burrata cheese. Gently mix to allow cheese to be incorporated.
Recipe Steps: How to Make Burrata Caprese Salad
1. Season the grape tomatoes.
Slice grape tomatoes in half crosswise and place in a bowl. Add basil, olive oil, and salt, then toss and set aside.
2. Plate the heirloom tomatoes.
Arrange the sliced heirloom tomatoes on the outer edge of a large plate in a wreath shape.
3. Prepare the burrata cheese.
Drain the water and place the ball of burrata cheese in a sieve for a minute.
4. Plate the burrata cheese.
Place the burrata cheese in the center of the heirloom tomatoes. Season with salt.
5. Add grape tomatoes and open the burrata.
Arrange the grape tomatoes over the heirloom tomatoes and around the burrata. Then gently twist the nub on top of the cheese and tear it open to reveal the inside of the burrata.
6. Garnish and season.
Drizzle olive oil around everything and finish the salad with a sprinkling of fresh basil, flaky sea salt, and fresh black pepper.
Chef's tip
Tomato skin is tough but the flesh is delicate. Slice the tomatoes using a very sharp chef’s knife or a serrated knife.
Storage
Burrata Caprese Salad is best enjoyed immediately. It will not keep well as leftovers. Also, based on how incredible this salad is, there shouldn’t be any leftovers.
Recipe FAQs
Caprese salad is a tomato Italian salad inspired by the Campania region of Italy. Traditionally made with ripe tomatoes, fragrant basil, milky mozzarella, and olive oil, it’s a simple tomato salad that honors the red, white, and green colors found on the Italian flag.
Burrata is a semi-soft Italian cheese. It is made with a mozzarella shell that is wrapped around delicate cheese curds and cream. While it visually resembles mozzarella, the difference lies when you cut into it releasing a delicate, creamy interior.
While most major grocery stores carry mozzarella, burrata may be a bit more difficult to find. If your grocer doesn’t have burrata, a specialty Italian grocer or high-end supermarket definitely should have it.
Burrata must be kept in water to retain its moisture. Before serving it, remove the burrata from the water and drain well, letting it sit for a few minutes in a sieve or cheesecloth. Place burrata on top of your salad and cut it right before serving or the creamy cheese will ooze out.
We don’t recommend storing burrata. Burrata is stored in brine and is filled with cream and curds. If you do have to store it, we recommend scooping it into a small airtight container and using it as quickly as possible to prevent it from drying out.
If you tried this Burrata Caprese Recipe or any other recipe on our website, please leave a ⭐️ star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe Card
Burrata Caprese Salad
Ingredients
- ½ lb grape tomatoes halved crosswise
- 1 bunch fresh basil about 20 small leaves
- 7 tablespoon good quality extra virgin olive oil
- 1 teaspoon flaky sea salt
- 3 medium heirloom tomatoes sliced crosswise ¼ inch thick
- ½ lb burrata cheese
- ¼ teaspoon fresh ground pepper
Instructions
- Place grape tomatoes and half the smallest leaves of basil. Drizzle with 2 tablespoons of olive oil and a pinch of salt. Toss and set aside.
- Arrange heirloom slices on the outer edge of the plate.
- Strain the burrata cheese and place it in a sieve for a minute or two to allow any remaining water to drain off. Place in the middle of the plated tomatoes. Tear open the top of the burrata just enough to expose the creamy center.
- Season the tomatoes and burrata with a pinch of salt and drizzle with 3 tablespoons of olive oil.
- Arrange the grape tomatoes around the burrata cheese. Sprinkle with remaining small basil leaves, then finish with salt, olive oil, and a few cracks of black pepper.
- To serve, place a few tomato slices and grape tomatoes on a salad plate. Cut a small piece of the burrata and place on the tomatos and spoon some of the cream curds overtop.
Isabelle DiClemente says
Is it wrong that I could eat one of these salads to myself? 🙂 it's so fresh and creamy, and I can't get enough of the burrata. Must make summer recipe on repeat.
Philip Lago and Mystique Mattai says
Definitely not wrong, and I would be lying if I told you I haven't done it myself!
Jessica says
I didn’t want to exclude the balsamic haha but honestly it was a completely different salad without it — I could actually taste the burrata! Such a good salad and beautiful too with the mix of tomatoes.
Philip Lago and Mystique Mattai says
Honestly, the first time we had it without the balsamic we were shocked, and exactly that, you could taste the cheese! And burrata isn't a cheap cheese, so why bury it and hide it? Thanks for the comment 🙂
Phil says
I'll never eat Caprese with balsamic again. This recipe is simply amazing.
Madison Makaro says
This is by far the best caprese salad I have ever made, eaten, seen! My god it was delicious - the heirlooms are sweet, the burrata mild and using good olive oil balanced the whole salad. Probably going to eat this at least once a week.
Philip + Mystique says
Thanks Madison... this may be my favourite comment we've received on the blog. It's definitely on rotation in our home, especially while tomatoes are in season locally. Yes, olive oil quality makes a big impact on the flavor of the dish. Appreciate you taking the time to write!