Caprese with Burrata
A creamy twist on the classic Italian salad, combining juicy tomatoes, fresh mozzarella, and luxurious burrata cheese. Ripe summer tomatoes and delicate burrata make this an elegant yet effortless appetizer.
- Total time
- 10 min
- Servings
- 2
- Calories
- 387
- Protein
- 14g
Ingredients
- 8 oz burrata cheese
- 2 whole large ripe tomatoes
- ½ cup fresh basil leaves
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- ¼ teaspoon fleur de sel or flaky sea salt
- ⅛ teaspoon freshly ground black pepper
Instructions
- 1
Slice 2 large ripe tomatoes into 1/4-inch-thick rounds — choose tomatoes that are fragrant and give slightly when pressed, as these will have the best flavor. Gently pat the slices dry with paper towels to remove excess juice.
- 2
Arrange the tomato slices on a large plate or two smaller serving plates, slightly overlapping them.
- 3
Remove the 8 ounces of burrata from the refrigerator and let it sit at room temperature for 2-3 minutes — this allows the creamy center to soften slightly for the best texture. Gently tear it into 2-3 large pieces and nestle them among the tomato slices.
- 4
Tear 0.5 cup of fresh basil leaves by hand — tearing rather than cutting bruises the basil less and preserves its aroma. Scatter the basil pieces over the tomatoes and burrata.
- 5
Drizzle 3 tablespoons of extra-virgin olive oil evenly over the plate, followed by 1 tablespoon of balsamic vinegar. The acid of the vinegar will brighten the tomatoes' natural sweetness.
- 6
Finish with a light sprinkle of 0.25 teaspoon fleur de sel or flaky sea salt and 0.125 teaspoon of freshly ground black pepper. Taste a bite and adjust seasoning if needed — the salt should enhance, not overwhelm, the delicate flavors. Serve immediately while the burrata is still creamy and cool.
Tools you’ll need
- sharp knife
- cutting board
- paper towels
- large plate or two serving plates
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