Burrata Caprese

5 from 6 votes

Make this creamy Burrata Caprese Salad for a no-cook summer salad appetizer with ripe tomatoes, fresh basil, burrata cheese and drizzled with olive oil.

Prep Time5

Total Time5

Course: Appetizers

Cuisine: Italian

Servings: servings

Calories: 203kcal

Author: Eden Westbrook

Ingredients

3 large ripe heirloom tomatoes
Handful of fresh basil leaves freshly torn apart
2-4 balls fresh burrata cheese packed in brine
½ teaspoon flaky sea salt
½ teaspoon freshly ground black pepper
3 tablespoon extra virgin olive oil

Instructions

With a sharp chef's knife or serrated knife, cut the tomatoes into ¼ inch thick slices (either vertically or horizontally). Arrange the slices onto a platter.
Add the basil leaves to the platter, sprinkle the flaky sea salt and black pepper over the tomatoes, then take the burrata cheese out of the brine and place them on top of the tomatoes.
When serving, slice open the burrata to expose the insides. Drizzle the olive oil over the platter of caprese salad and serve immediately.

Notes

Tips for the Best Heirloom Tomato Burrata Caprese

The key to a delicious caprese salad is using ripe, juicy heirloom tomatoes. Look for tomatoes that are vibrant in color, fragrant, and slightly soft to the touch. If you can, choose heirloom tomatoes for their sweet, complex flavor.
Burrata cheese is the (co) star of the show in this salad, so be sure to choose a high-quality cheese that's fresh and creamy. Look for burrata that's made from fresh mozzarella and cream and avoid any that look dry or have a sour smell.
Choose bright green basil leaves that are free from brown spots or wilted edges.
Be sure to season your salad generously. Tomatoes love salt! If ½ teaspoon isn't enough for you, add more.
Burrata is not something you can prep ahead of time. Keep it in its container in the fridge until about 30 minutes before serving, it's best served closer to room temperature.

Nutrition