Burrata Caprese is a rich and creamy twist on the classic Caprese salad that swaps burrata cheese for the traditional fresh mozzarella, putting a unique spin on this delicious dish.
If you are a fan of caprese salad with its tomato, basil and fresh mozzarella flavour combination, then wait until you (or your guests!) try this upgraded version with gooey burrata cheese!
This burrata caprese salad is perfect for entertaining, too. Serve it as a side dish (or appetiser) in the middle of the table with the (intact) burrata on top, then tear it open at the table for a show-stopper moment. So good.
I can definitely see this gorgeous salad having a place on my Christmas table this year, too. It's even got the right colours!
Table of Contents
What is burrata
Burrata is a type of soft, fresh cheese from Italy, shaped like a ball with a small knot on top. It has an outer shell of mozzarella, while inside the ball is filled with creamy stracciatella (a combination of mozzarella curds and cream).
Why I think you will love this recipe
- Burrata caprese gives you classic flavours with a new twist.
- Simple ingredients and no cooking.
- Tastes amazing and looks spectacular!!!!!
What you need to make this burrata caprese recipe
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
- ripe tomatoes - I used a combination of heirloom tomatoes and mixed cherry tomatoes
- fresh basil leaves
- burrata cheese - find this in the grocery store (in individual tubs) alongside the fresh mozzarella
- extra virgin olive oil
- flaky salt
- fresh black pepper
- balsamic vinegar/sweet balsamic glaze - optional
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
Substitutions for burrata caprese salad
- Heirloom tomatoes - if you can't find heirlooms, substitute with vine-ripened tomatoes.
- Flaky salt - sub with half the amount of cooking salt.
How to make burrata caprese
- Slice the tomatoes.
- Lay down a layer of tomato slices onto your serving platter.
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- Sprinkle with salt, pepper and basil leaves.
- Repeat building layers with the remaining tomato.
- Place the burrata on top.
- Drizzle olive oil and balsamic vinegar.
My top tips for the best result
- Use care when handling the burrata; the outer casing can be thin in areas, and you don't want to rupture it prematurely.
- Allow the creamy burrata cheese to sit out of the fridge for about 30 minutes for the best flavour, and the oozy, creamy centre to be at its best.
Storage
This tomato burrata salad is best eaten straight away, but if you do have any leftovers, they can be stored in the fridge in an airtight container for up to a day.
Variations
Looking for something extra to add to this burrata caprese recipe? My go-to suggestions for additions are:
- Rocket (arugula) leaves - you could either lay down a bed of rocket on the serving plate, then build the salad on top. Or you could scatter the rocket leaves through the tomato slices when you add the basil.
- Thinly sliced prosciutto - my absolute favourite upgrade for this burrata caprese - tuck it in amongst the slices of tomato. A truly delicious flavour combination!
- Drizzle over some basil pesto.
Other recipes you may enjoy
Pesto Caprese Salad - with only a handful of ingredients, this pesto variation on the traditional caprese salad packs a flavour punch with baby tomatoes and bocconcini in a basil pesto dressing.
Arugula (Rocket) and Pear Salad - our favourite go-to salad here at home, and my most popular request from friends and family! Peppery rocket with crisp, sweet pears, pine nuts and shaved parmesan in a simple mustard dressing.
📖 Recipe
Burrata Caprese
Ingredients
- 500 g ripe tomatoes I used a combination of heirloom and mini tomatoes
- 1 cup fresh basil leaves loosely packed (reserve a few leaves for garnish on top)
- ½ teaspoon flaky salt
- ¼ teaspoon fresh ground black pepper
- 150 g burrata
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar/glaze optional
Watch me make this recipe
Instructions
- Using your sharpest knife, thickly slice the heirloom tomatoes into approximately 1cm slices. Halve the mini tomatoes.500 g ripe tomatoes
- Take a large platter or plate (this will be what the salad is served on) and put down a single layer of tomato slices.
- Sprinkle the slices with salt and pepper, and scatter over ¼ of the basil leaves.½ teaspoon flaky salt¼ teaspoon fresh ground black pepper1 cup fresh basil leaves
- Repeat with the remaining tomato, basil leaves, salt and pepper.
- Finally, place the burrata on top and drizzle olive oil and balsamic vinegar/glaze (if using) over the tomatoes and burrata.150 g burrata2 tablespoons olive oil1 tablespoon balsamic vinegar/glaze
- Scatter over reserved basil leaves and serve.
Notes
- Be gentle when handling the burrata; the outer casing can be thin in areas, and you don't want it to break open before it gets on the plate.
- Allow the burrata to sit out of the fridge for about 30 minutes (but still in its packaging water) for the best flavour, and the runny, gooey centre to be at its best.
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