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top down close up of platter of burrata caprese salad with crostini.

Burrata Caprese Salad

Author: Abbey McDermott
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.
5 from 1 vote
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Prep Time 7 minutes
Cook Time 5 minutes
Total Time 12 minutes
Course Salad
Cuisine Italian
Servings 4
Calories 302 kcal

Ingredients
  

  • 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

Instructions
 

Crostini

  • 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.

Caprese Salad

  • 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.

Notes

  1. 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.

Nutrition

Calories: 302kcal | Carbohydrates: 22g | Protein: 9g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 20mg | Sodium: 212mg | Potassium: 419mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1188IU | Vitamin C: 39mg | Calcium: 207mg | Iron: 2mg

Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.

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