Every Saturday morning in the summertime, I head to the Old Town Farmers’ Market on King Street with my tote in hand, hoping to grab a ball of burrata before the crowd does. And if my garden’s been good to me, I’ve already got a counter full of sun-warmed heirloom tomatoes ready to go.
There’s nothing like a tomato in its season! Sweet, juicy, and full of flavor. Pair it with creamy burrata, fresh basil, a drizzle of good olive oil, and a touch of balsamic glaze, and you’ve got the kind of burrata caprese salad that tastes like summer on a plate.
Easy Burrata Caprese Salad with Heirloom Tomatoes
Most caprese salads go wrong by using cold, bland cheese or tomatoes that don’t taste like much. This one keeps it simple and gets it right: buttery burrata at room temp, peak-season tomatoes, flaky salt, and just enough dressing to let everything shine.
Serve it as a light summer lunch, a no-cook appetizer for entertaining, or the prettiest side dish on a warm night with crusty bread and a chilled glass of wine.
Why You'll Love this Recipe
- It comes together fast and is ready to impress. No cooking, barely any prep, and it still manages to look like something you’d serve at a dinner party.
- The burrata is soft, creamy, and dreamy. We’re not doing cold cheese straight from the fridge. Letting it come to room temp makes all the difference in taste and texture.
- It’s seasoned with love (and flaky salt). This salad may be simple, but every bite is balanced thanks to good olive oil, a drizzle of yummy balsamic glaze, and just the right amount of salt to make it pop.
- No soggy mess here. I have all the tips on how to slice and season those tomatoes so they’re juicy and flavorful, not watery and sad.
Ingredients for the Best Burrata Caprese Salad
Full ingredients, measurements, and printable instructions are in the recipe card at the bottom of this post.
- Creamy Burrata Cheese – This soft, Italian cheese ball is like fresh mozzarella… but extra. It’s filled with soft cheese curds and rich cream, making every bite of this burrata caprese salad feel indulgent. Let it come to room temperature so it’s buttery and spreadable.
- Ripe Heirloom Tomatoes – The heart of any good heirloom tomato salad. These colorful, “ugly-beautiful” tomatoes are bred for flavor, not looks. Each variety tastes a little different, and they’re unbeatable when they’re in season. Slice them thick and gently salt to keep them from watering down your plate.
- Fresh Basil Leaves – It's not caprese without summer basil. It adds that fresh, peppery bite that makes caprese salads with basil so iconic. If you’ve got a basil plant that’s out of control like mine, snip off a few big heart-shaped leaves and let them have at it!
- Extra Virgin Olive Oil – Use a fruity, high-quality olive oil to dress the salad. This is one of those moments when the best olive oil really makes a difference. Think small-batch or something special from a farmers market or olive oil shop, something you’d dip some good bread into.
- Kosher Salt & Fresh Cracked Black Pepper – Don’t skip the seasoning! A pinch of flaky kosher salt and some freshly ground pepper brings out all the natural flavor in the tomatoes and burrata.
- Optional: Balsamic Glaze – A light drizzle of balsamic vinegar glaze adds just enough sweetness and tang to tie everything together. Use a store-bought glaze or reduce balsamic vinegar on the stove until syrupy.
How to Make Burrata Caprese Salad
Step 1 | Lay out your tomatoes on your platter or plate. Give them a little salt and let them soak it up for about 5-10 minutes before making the rest of your salad.
Step 2 | Add in your basil. I cut some of mine in a chiffonade (I just rolled the leaves up and sliced them thinly) then place them all over the tomatoes. Sprinkle with flaky salt and pepper at this point.
Step 3 | Place a ball of burrata on top of the tomatoes and basil. Tear the burrata ball apart to release all the cheese curds and cream inside.
Step 4 | Before serving, give your tomato burrata salad a drizzle of olive oil and balsamic glaze on top of the burrata, if you like.
Pro Tips for the Best Burrata Caprese Salad
- Let the burrata breathe. Take it out of the fridge 20–30 minutes before serving so it gets soft and creamy.
- Salt your tomatoes first. Lightly season your sliced tomatoes and let them sit for a few minutes to pull out excess moisture. No soggy salad here.
- Use a serrated knife. It slices tomatoes clean without crushing them and helps keep all that flavor (and juice) inside.
- Don’t overdress it. A drizzle of extra virgin olive oil and just a touch of balsamic glaze is all you need, otherwise you risk making a soggy salad.
- Season every layer. Sprinkle a pinch of flaky salt and a crack of black pepper over the tomatoes and the burrata as you layer.
Make Ahead + Storage
Make Ahead: You can slice and salt the tomatoes and prep your basil a few hours in advance. Store them separately in the fridge, and let the tomatoes come back to room temp before assembling. Keep the burrata in its brine until you're ready to serve.
Assemble Just Before Serving: Burrata breaks down fast once it’s cut, so put it all together right before serving for the best texture and presentation.
Storing Leftovers: Not ideal, but if you’ve got extras, store them in an airtight container in the fridge for up to 1 day. The burrata will lose its texture and the tomatoes will continue to release juice, but it’ll still taste good spooned over toast or stirred into pasta.
Variations to Try
- Peach Caprese Salad: Add sliced ripe peaches for a sweet twist that pairs beautifully with basil and burrata.
- Grilled Veggie Caprese: Toss in grilled zucchini or charred corn for a heartier, smoky version.
- Add prosciutto or crispy bacon: A little salt and crunch turns this into more of a meal.
- Switch up the herbs: No basil? Try fresh oregano, mint, or chives.
More Summertime Staples to Try
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Heirloom Tomato Caprese Salad with Burrata
Ingredients
- 3 large ripe heirloom tomatoes
- Handful of fresh basil leaves, freshly torn apart
- 1 (8 oz) ball of fresh burrata cheese, packed in brine, drained, and brought to room temperature
- ½ teaspoon flaky sea salt, with more for finishing
- ½ teaspoon freshly ground black pepper
- 2-3 tablespoon extra virgin olive oil
- 1 tablespoon balsamic glaze, or to taste
Instructions
- Use a serrated knife to slice your heirloom tomatoes about ½-inch thick. Lightly sprinkle them with kosher salt and let them sit for 5–10 minutes to release any excess juice. This keeps your salad from turning soggy.3 large ripe heirloom tomatoes, ½ teaspoon flaky sea salt
- Arrange the tomato slices on a serving platter. Place the burrata in the center or gently tear it into large pieces and scatter over the tomatoes.1 (8 oz) ball of fresh burrata cheese
- Tear fresh basil leaves by hand and scatter them across the salad.Handful of fresh basil leaves
- Drizzle everything with good olive oil and a little balsamic glaze. Finish with a generous sprinkle of flaky salt and a few grinds of black pepper over the entire dish.½ teaspoon freshly ground black pepper, 2-3 tablespoon extra virgin olive oil, 1 tablespoon balsamic glaze
- This salad is best enjoyed fresh, at room temperature. Serve with toasted bread, crackers, or alongside grilled fish.
Recipe Notes
Recipe Notes
- Want even more flavor? Add a pinch of red pepper flakes, a few sliced peaches, or crisp prosciutto for a little twist.
- No balsamic glaze? You can reduce balsamic vinegar on the stove until thick and syrupy.
- Serving a crowd? Double the recipe and build it on a large platter, it makes a stunning centerpiece.
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