Burrata Caprese

My burrata caprese salad recipe is a rich, gooey twist on the classic caprese salad, which swaps burrata for mozzarella, a creamy new spin on the traditional dish.

Course Side Dish

Cuisine International

Total Time 10

Servings

Calories 201kcal

Author Lee-Ann Grace

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

Metric - US customary

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 salt, ¼ teaspoon fresh ground black pepper, 1 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 burrata, 2 tablespoons olive oil, 1 tablespoon balsamic vinegar/glaze
Scatter over reserved basil leaves and serve.

Video

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.

*Please note that the nutrition facts and amount of calories per serve are provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition