Heirloom Tomato Caprese Salad with Burrata

overhead view of a platter of heirloom tomato burrata caprese

5 from 6 votes

Heirloom Tomato Caprese Salad with Burrata

This burrata caprese salad is everything a summer salad should be: creamy, juicy, fresh, and full of flavor. With ripe heirloom tomatoes, creamy burrata cheese, fragrant basil, and a drizzle of balsamic glaze and good olive oil, it’s ready in 10 minutes and perfect for everything from a light lunch to a dinner party starter.

Prep Time10

Total Time10

Course: Appetizers

Cuisine: Italian

Servings: servings

Calories: 86kcal

Author: Eden Westbrook

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.

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.

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.

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