Effortless wow: Burrata Caprese layers ripe tomatoes with cloud-soft burrata, basil, and good olive oil. Ten minutes, no stove, total crowd-pleaser.
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If you can slice a tomato, you can make Burrata Caprese. That creamy cheese center spills over the tomatoes and...wow. Five minutes in, you're a hero. Grab crusty bread and call it dinner. You've totally got this.
Craving more tomato‑basil energy? Don't miss our reader‑favorite Caprese Pasta Salad. It has the same classic flavors with a twirly pasta twist.
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What is Burrata Caprese?
It's the classic caprese salad - tomatoes, basil, olive oil - swapped with burrata instead of mozzarella for extra creaminess.
Why you'll love this Recipe:
- Ready in 10 minutes (tops). Slice, tear, drizzle, done.
- Big summer flavor. Ripe tomatoes + fresh herbs + the creamiest cheese = magic.
- Plays well with plans. Party platter, date‑night starter, or couch‑dinner for two.
- Minimal dishes. One board and one plate means more eating and less scrubbing.
- Restaurant‑fancy. Burrata makes it look like you tried way harder (our little secret!).
Ingredients & Swaps
This recipe has very few ingredients so use the best quality items you can!
Ingredient Notes
- Burrata: This soft mozzarella shell has a luscious creamy center. Water buffalo milk burrata is extra rich, but cow's milk is great, too. Can't find it? Fresh mozzarella totally works.
- Where to find it: Check the specialty cheese case (often near fresh mozzarella) or the deli. It's usually sold in small tubs packed in liquid. Most larger grocers carry it year‑round; Italian markets are a safe bet.
- Tomatoes: Heirlooms bring big flavor and pretty color. Mix in cherry or grape tomatoes for sweetness and snap.
- How to choose ripe tomatoes (quick guide):
- Smell the stem end. It should smell deeply tomato‑y.
- Check the color. Look for rich, even color; heirlooms can be streaky, but skip dull or green shoulders (unless the variety is naturally green).
- Lift it. A ripe tomato feels heavy for its size.
- Gently squeeze. It should give slightly at the shoulders - not rock‑hard, not mushy.
- Inspect the skin. Smooth and taut is best. Avoid major cracks or soft spots.
- Store smart. Keep tomatoes on the counter, stem‑side down. Never in the fridge.
- How to choose ripe tomatoes (quick guide):
- Balsamic Glaze: This is basically a thicker version of balsamic vinegar that has been reduced to make it concentrated and syrupy. A quality aged balsamic vinegar also works well for a thinner drizzle.
- Olive Oil: Use your good extra‑virgin olive oil here - you'll taste it.
- Herbs: Basil is classic. Dill is a fun twist (promise!). Parsley or oregano also play nicely. Always use fresh herbs, never dried.
- Salt: Finish with flaky sea salt if you have it; kosher works, too.
Instructions
You can make this salad in less than 10 minutes!
- Slice the tomatoes. About ⅓‑inch thick on a platter. Friend tip: Super‑juicy? Pat them dry so the balsamic shines instead of pooling.
- Add the burrata. Nestle it in or gently tear it into big pieces so that luscious center can mingle with the tomatoes.
- Drizzle + season. Good olive oil, balsamic glaze and a generous sprinkle of flaky salt. Add black pepper if that's your thing.
- Shower with herbs. Pass the crusty bread or crostini to scoop up every last drop.
FAQs
Mozzarella is firm and sliceable all the way through. Burrata has a thin mozzarella shell with a creamy, stracciatella‑style center that oozes when you cut into it. Dreamy.
Not really. This salad shines when assembled right before serving. You can slice the tomatoes and wash your herbs a little ahead; just keep them at room temp so flavors pop.
Heirlooms for peak flavor when in season. Otherwise, the freshest vine‑ripe or a mix of cherry and grape tomatoes is great.
Honestly, caprese doesn't keep well. Make only what you'll eat. If you do have leftovers, tuck them in the fridge and plan to enjoy within a few hours - bread for scooping helps.
Helpful tips we swear by
- Never cold tomatoes. Cold mutes flavor and can make them mealy. Keep tomatoes on the counter and serve at room temp. Pull the burrata out 20-30 minutes before serving so everything tastes its best.
- Season with confidence. Tomatoes love salt. Sprinkle, taste, and repeat until the flavors sing.
- Hands are better than a knife for burrata. Tearing exposes that creamy center so it coats the tomatoes.
- Mix your tomatoes. Combine slices and halved cherry/grape tomatoes for color and texture.
- Herb play. Stick with basil or toss in dill, parsley, or oregano. Choose one or two so it doesn't taste like an overgrown garden.
- Make it a meal. Add toasted crostini or crusty bread on the side or pair it with something from the grill like our Flank Steak with Chimichurri Sauce.
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Recipe
Burrata Caprese
Equipment
Ingredients
- 1¼ pounds heirloom tomatoes
- 8 oz burrata cheese
- 2 tablespoons olive oil
- 2 tablespoons balsamic glaze (or aged balsamic vinegar)
- 1 handful fresh basil and dill
- Flaky sea salt
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Instructions
- Slice tomatoes about ⅓" thick and layer onto serving dish.1¼ pounds heirloom tomatoes
- Add burrata cheese to serving dish, keeping whole or breaking into pieces and scattering around dish. Drizzle dish with oil and vinegar.8 oz burrata cheese, 2 tablespoons olive oil, 2 tablespoons balsamic glaze (or aged balsamic vinegar)
- Scatter herbs over tomatoes and cheese. Generously sprinkle the salad with flaky sea salt.1 handful fresh basil and dill, Flaky sea salt
Notes
- Heirloom tomatoes provide the best flavor. If you don't have heirloom tomatoes, look for the freshest tomatoes you can find. You can also add cherry and grape tomatoes for additional color.
- Burrata cheese made from water buffalo milk is my #1 choice for this salad, but burrata made from cow's milk is delicious, too. Can't find burrata cheese? Use fresh mozzarella instead.
- A balsamic glaze that is thicker and syrupy is ideal for this recipe. It coats the tomatoes and cheese nicely. You can also use an aged balsamic vinegar for a thinner drizzle.
- Use a high quality olive oil for superior flavor. This one from Bono is great for drizzling on salads.
- Tomatoes and salt are a match made in heaven so don't skimp on the salt. Flaky sea salt (like Maldon) gives the best presentation. Kosher salt works, too. Avoid using iodized table salt.
- Feel free to mix up the herbs. Not a dill fan? Use oregano instead or solely use fresh basil leaves.
- Serve this salad at room temperature.
- Make only the amount you think you'll need as leftovers do not keep well.
- Add a side of bread or crostini for a heartier salad or pair it with nearly anything off the grill for a more substantial meal.
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Nutrition
Nutrition info not guaranteed to be accurate.
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