Burrata Caprese

5 from 3 votes

We’re in the thick of summer tomato season, which means it’s definitely time to try my simple 6-Ingredient Burrata Caprese recipe! Give the traditional combo of tomato, basil, and cheese an instant, gourmet upgrade by making your caprese salad with burrata, fresh mozzarella’s creamier, dreamier cousin.

Prep Time10

Total Time10

Course: Appetizer

Cuisine: American

Servings: Servings

Calories: 120kcal

Author: Emily Laurae

Equipment

Serving Platter
Knife
Cutting Board

Ingredients

4 Heirloom Tomatoes
10 Basil leaves
1 Ball of Burrata
1 Tablespoon Olive Oil
1 Tablespoon Balsamic Glaze
Salt & Pepper to taste

Instructions

Slice your washed tomatoes into bite-size wedges and arrange on a serving platter. Sprinkle with a pinch of salt.
4 Heirloom Tomatoes
Scatter small pieces of basil and bite-size pieces cut or torn burrata onto the tomatoes.
10 Basil leaves, 1 Ball of Burrata
Drizzle olive oil and balsamic glaze over the Caprese salad, season with salt and pepper and serve!
1 Tablespoon Olive Oil, 1 Tablespoon Balsamic Glaze, Salt & Pepper

Notes

👩🏻‍🍳 Expert Tips

Choose different sizes and colors of tomatoes for added visual interest on the plate. Halved cherry tomatoes next to a rainbow assortment of yellow, green, orange, red, and purple tomatoes? It’s a dang feast for the eyes!
Tear, don’t chop, your basil. Chopping releases an enzyme that causes the leaves to oxidize and turn black more quickly, whereas tearing protects the color.
Use a serrated knife to cut your tomatoes. The tiny teeth are much better at cutting through the thin tomato skin, leaving you with prettier cuts.

How should I store leftovers?

Any burrata caprese that doesn’t get enjoyed immediately can be stored in an airtight container in the fridge for up to 2 days. Just make sure to let it come to room temperature before serving so the full flavor of tomatoes can tantalize your tastebuds.

Nutrition