This burrata caprese salad is destined to be your go-to summer salad. It's full of fresh ingredients and vibrant flavor and is extremely versatile.
Caprese Salad with Burrata
Summer doesn't get any better than this Burrata Caprese Salad. With fresh tomatoes, creamy burrata cheese, and fragrant basil, this salad is an explosion of flavor... and it's so pretty too!
Caprese salad is my idea of a perfect summer lunch. It's light and casual and impressive all at the same time. Just a handful of simple, yet fresh ingredients come together for a wonderfully delicious dish.
- Easy preparation. The salad comes together so quickly. If serving with crostini, toast them while assembling the salad.
- Garden fresh! Great way to use up all of those garden tomatoes.
- Simple ingredients that are big on flavor.
- Very versatile. Serve as an appetizer, as a light lunch, or with grilled salmon or chicken as a heartier meal.
- Tomatoes - Grape or cherry tomatoes in assorted colors are my favorite.
- Burrata is a type of fresh mozzarella that is readily available in the specialty cheese section of most supermarkets. A package typically contains two 4-ounce balls. You'll need one 4-ounce ball for this recipe.
- Basil - There's nothing better than the fragrant smell of fresh basil.
- Crostini - Slices of toasted French bread are a perfect accompaniment if serving this as an appetizer or light lunch.
See the recipe card for complete instructions and ingredient amounts.
- Toast the crostini. Brush the slices of bread with olive oil and season with salt and pepper. Bake on a sheet pan at 425 degrees for 3-5 minutes until toasted.
- Build the salad. Add the tomatoes to a serving bowl or platter. Add the basil and arrange the burrata on top, breaking it open. Drizzle everything with olive oil and season with flaky salt and pepper. Arrange the crostini around the edge.
Burrata is a fresh cow's milk cheese made from mozzarella and cream. The outside is fresh mozzarella, giving it a firm texture. The inside contains cream and stracciatella which gives it a soft, creamy texture. Since the outside has a firm texture, burrata can often be mistaken for a ball of fresh mozzarella. Burrata is readily available in the specialty cheese section of most supermarkets.
Remove a ball of burrata from the liquid and blot dry with a paper towel. If you're not using the whole package of burrata, save the liquid to preserve the unused ball.
Burrata Caprese Salad
- ½ loaf French baguette (sliced thin)
- ¼ cup olive oil (divided, plus more as needed)
- Kosher salt (regular or flaky sea salt)
- black pepper
- 1½ pounds cherry or grape tomatoes, assorted colors (halved)
- ½ cup basil leaves
- 4 ounces burrata
- Preheat the oven to 425 degrees. Brush the crostini with olive oil and season with salt and pepper. Bake until toasted, approx. 3-5 minutes.
- Add the tomatoes to a serving platter. Top with basil and arrange the burrata on top, breaking it open. Drizzle the salad with olive oil to taste and season with flaky salt and black pepper. Arrange the crostini around the edge. Serve at room temperature.
- Drain the water from the burrata before adding to the salad. Remove a ball of burrata from the liquid and blot dry with a paper towel. If you're not using the whole package of burrata, save the liquid to preserve the unused ball.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.