Burrata Caprese

5 from 2 votes

This burrata caprese salad is destined to be your go-to summer salad or appetizer. It's garden-fresh flavor and impressive presentation make this ideal for any gathering.

Prep Time7

Cook Time5

Total Time12

Course: Salad

Cuisine: Italian

Servings:

Calories: 302kcal

Author: Abbey McDermott

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
½ cup basil leaves
4 ounces burrata at room temperature

Instructions

Preheat the oven to 425℉. Brush the crostini with olive oil and season with salt and pepper. Bake until toasted, approx. 3-5 minutes.
½ loaf French baguette, ¼ cup olive oil
Slice the tomatoes in half using a serrated knife and transfer them 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.
1½ pounds cherry or grape tomatoes, ½ cup basil leaves, 4 ounces burrata

Notes

Tomatoes: Fresh heirloom tomatoes in a variety of colors can also be used. Wait to season the tomatoes with salt until just before serving.

Burrata: 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 keep the unused portion fresh.

Make-ahead: It's best to assemble this salad right before serving. The crostini can be toasted up to two days in advance and stored at room temperature in an airtight container.

Storage: Leftovers should be stored in the fridge for no more than 2 days as the texture will start to deteriorate. Store the crostini separately at room temperature.

Nutrition