What’s not to love about a fresh Burrata Caprese Salad… the burrata is amazingly creamy, offsetting the light acidity of the tomatoes perfectly. When paired with fresh basil, a balsamic reduction and some salt and pepper… just perfection in a bite. That’s all.
Love summer salad recipes? Check these out: My Classic Caprese Salad or this delicious Greek Salad (like you’ve never had before). Not enough? How about this Arugula Mushroom Salad or a hearty Italian Salad? Every one is a meal within itself.
This recipe is: Low Carb, Keto Friendly, Gluten Free and Vegetarian (if the rennet in the cheese is non-bovine).
Table of Contents
Why You’ll Love this Burrata Caprese Recipe:
- Super simple, delicious and ready in no-time-flat.
- Uses seasonal ingredients that just love to be served together.
- Perfect for a summer gathering or backyard BBQ.
- Low carb and delightful.
- The flavors just sing. Everyone loves this recipe.
Is this Burrata Caprese Salad Recipe Low Carb?
Ingredients for Caprese Burrata Salad:
- Burrata Cheese: Keep in mind that burrata is not the same as soft mozzarella. Burrata has a mozzarella shell that is stuffed with Stracciatella.
- Balsamic Glaze: You can use store bought balsamic glaze… but be careful of the additional sugar that is sometimes added.
Ingredient Substitution Ideas:
- Burrata cheese: If you can’t find burrata, look for Buffalo (or Bufala) mozzarella. This will still be somewhat soft in the middle, and is a close second to true burrata.
- Balsamic glaze: If you don’t have a store bought balsamic glaze, you can make it at home by gently reducing 1/2 of balsamic vinegar over low heat in a sauce pan. When it thickens, it’s ready!
- Basil: If you don’t have fresh basil, don’t use dried. Surprisingly, dried oregano works much better with this salad than dried basil. Add the dried oregano about 10 minutes before serving so the flavor can develop.
Equipment Needed for your Caprese Salad Recipe:
How to make Burrata Caprese at home:
Check out the step-by-step photos below to guide you through the process at home. If you’re looking for the full printable recipe and ingredient list, you’ll find them in the recipe card at the bottom of this post.
Step 1: Slice the heirloom tomatoes into thick rounds or cut them into rough chunks.
Step 2: Place the burrata on the serving platter first so you can build the salad around it.
Step 3: Arrange the tomato slices around the burrata, overlapping slightly to fill the platter and create a colorful ring.
Step 4: Tear fresh basil leaves over the top, drizzle with olive oil and balsamic glaze, then finish with flaky sea salt and freshly cracked pepper.
💡 Scott’s Pro Tips:
- Salt the tomatoes early: tomatoes love salt. Give them a quick salt before adding them to the dish and then lightly salt them again right before serving. You’ll thank me later.
- Room temperature burrata: creamy burrata cheese is like a good red wine… it needs to breathe and come to room temperature. The flavors of burrata really shine when it has been allowed to sit at least 20 minutes to bring it to room temp.
- Tear the fresh basil leaves: no need to chiffonade or do anything fancy with the basil. Just tear the fresh basil with your hands. It’s rustic and delicious.
Storing Leftover Burrata Salad:
To store: You certainly can put the leftover burrata caprese salad into an airtight container… but I wouldn’t. This salad doesn’t hold up in the fridge at all. The salt breaks down the tomatoes quickly and the burrata, once cut, turns into soup in the container. Do yourself a favor and just chuck any leftovers.
What to Serve with Burrata Caprese Salad:
Final Thoughts:
FAQs
Burrata cheese has a mozzarella casing that is filled with a soft mozzarella and cream filling.
Burrata caprese is a type of salad that is made with burrata cheese (a soft mozzarella-style cheese), tomatoes, basil, olive oil and salt. Its simplicity is the key to its deliciousness.
Easy Burrata Caprese Salad
Ingredients
- 2 large heirloom tomatoes cored and rough chopped
- 2 balls Burrata cheese about 4 oz each
- 1/4 cup fresh basil leaves torn or left whole
- 2 tablespoons extra virgin olive oil
- 2 teaspoons balsamic glaze
- 1/2 teaspoon flaky sea salt
- 1/4 teaspoon black pepper freshly ground and to taste
Instructions
- Slice the heirloom tomatoes into thick rounds or cut in half and cut into rough chunks. Arrange them on a serving platter, overlapping slightly.
- Tear the burrata gently and nestle pieces across the tomatoes, making sure to keep that creamy center on display.
- Scatter the basil leaves over the top, letting some land on the burrata and others directly on the tomatoes.
- Drizzle the olive oil evenly over everything, followed by the balsamic glaze in a light zig-zag pattern.
- Finish with a sprinkle of flaky sea salt and a few turns of freshly cracked black pepper. Serve immediately while the burrata is still cool and fresh.
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
One Response
I’ve always believed that simple ingredients, when fresh and high-quality, make the best dishes. The balance of creamy burrata, juicy tomatoes, and aromatic basil creates a refreshing and satisfying salad that’s both nutritious and delicious.