Published
This burrata caprese is an indulgent take on the classic caprese salad. Creamy burrata, crisp tomatoes, aromatic basil, and tangy balsamic reduction come together to create a medley of bright, fresh flavor. It’s a simple 10-minute, year-round salad I love serving as an appetizer, easy side, or even a luxurious little snack.
Pin this recipe for later!
Pin ItBurrata is a total game-changer for me, and I use it whenever I can to spruce up a dish or even build an entire meal around that silky, creamy center. If mozzarella is burrata’s more buttoned-up cousin, burrata is the softer, creamier one that shows up ready to impress. Caprese salad is already an easy, throw-together dish, but switching it to burrata caprese adds a high-end touch that makes it just as perfect for dinner parties as it is for nights when I’m happily feasting on it myself. I don’t wait for warm weather to enjoy this either. As long as I can find ripe tomatoes, fresh basil, good olive oil, and a drizzle of balsamic reduction, this is a salad I’ll pull together in minutes and serve year-round.
Tips for Beginners
- Because this recipe uses so few ingredients, each one really matters. Buy the best-quality tomatoes, burrata, and olive oil that fit your budget for the best flavor.
- Let the burrata sit out for 10–15 minutes before serving so the center is creamy and spreadable instead of cold and firm.
- Place the burrata after arranging the tomatoes. This way it stays clean and centered rather than getting lost or crushed under the toppings.
- Cut burrata just before serving. Or leave it whole and tear it open at the table so the creamy center stays intact and doesn’t leak too early.
- Don’t salt the tomatoes too far in advance. They’ll release excess liquid and water down the plate. I like to add the seasonings, oil, and balsamic right before serving.
- Use balsamic reduction sparingly. A light drizzle enhances the flavor without overpowering the burrata or tomatoes. For a slightly sweeter taste, use balsamic glaze.
Burrata Caprese
Ingredients
- 20 oz. cherry or grape tomatoes halved
- 8 oz. burrata cheese
- ½ cup basil loosely packed
- 3 tbsp extra virgin olive oil
- drizzle balsamic reduction
- flaky salt
- fresh cracked pepper
Video
Instructions
- Arrange the tomatoes in a single layer on a serving plate.20 oz. cherry or grape tomatoes
- Nestle in the burrata and top with basil leaves.8 oz. burrata cheese, ½ cup basil
- Drizzle with olive oil and balsamic reduction.3 tbsp extra virgin olive oil, drizzle balsamic reduction
- Top with flaky salt and fresh ground pepper. Serve immediately.flaky salt, fresh cracked pepper
Becky’s Tips
- It is fun to choose a variety of colored tomatoes if you can!
- For the burrata, we chose 4 2-oz. minis.
- Add a pinch of crushed red pepper for gentle heat.
- Swap cherry tomatoes for heirloom wedges.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Burrata Caprese Step by Step
Gather all the ingredients together.
Add the tomatoes: Arrange 20 oz. halved cherry or grape tomatoes in a single, even layer on a serving plate.
Nestle the burrata: Nestle in 8 oz. burrata cheese, then scatter ½ cup loosely packed fresh basil leaves over the top.
Drizzle the oil and balsamic: Drizzle everything with 3 tbsp extra virgin olive oil and finish with a light drizzle of balsamic reduction.
Season and serve: Season with flaky salt and freshly cracked black pepper to taste, then serve immediately while the burrata is soft and creamy.
How to Store and Reheat
This burrata caprese is best served right after assembling, while the burrata is creamy and the tomatoes are fresh. Luckily, it’s such an easy, throw-together salad that there’s very little prep to worry about. You can halve the tomatoes and wash the basil a few hours ahead and store them separately in the fridge, then add the burrata, olive oil, balsamic reduction, and salt just before serving. Leftovers can be covered and refrigerated for up to 24 hours, though it’s definitely best enjoyed fresh.
Serving Suggestions
I usually serve this burrata caprese as an easy appetizer or light starter, especially when I want something that looks impressive without much effort. It’s perfect with a crusty baguette for scooping, or I’ll keep things Italian with salty focaccia or an easy no-knead Dutch oven bread. When I’m turning it into more of a meal, I like serving it alongside chicken marinara or adding it to a bigger Italian spread with antipasto, marinated olives, and prosciutto.
More Caprese Inspired Dishes
- Cheesy Caprese Dip: This tomato mozzarella caprese dip is one of my favorites to serve for celebrations because it’s an easy, ultra-cheesy party dip.
- Caprese Pasta Bake: I love this caprese pasta bake because it’s an easy, one-pan casserole filled with juicy tomatoes, fresh basil, and melty mozzarella that’s perfect for cozy weeknight dinners.
- Caprese Stuffed Salmon: This caprese stuffed salmon is one of my favorite one-pan meals, filled with mozzarella, basil, and tomatoes and finished with roasted balsamic tomatoes for extra flavor.
