Caprese-Style Tomato and Burrata Salad with Basil
Why this recipe works
- Ready in minutes: With no cooking required, the salad comes together quickly once the tomatoes are sliced and the burrata is torn.
- Creamy centre: Burrata adds a soft, rich texture that spreads into the tomato juices and dressing.
- Balanced dressing: Balsamic vinegar cuts through the richness of the cheese, while olive oil rounds out the tomatoes and basil.
Get the most out of this recipe
Timing notes
- Let the burrata soften: Bring the burrata towards room temperature before serving so the centre is at its creamiest.
- Serve straight away: This salad is best served immediately, before the tomatoes release too much liquid and the basil wilts.
Ingredient notes
- Choose ripe tomatoes: Use the ripest tomatoes available, as their sweetness and juiciness carry the whole dish.
- Use good olive oil: A fruity extra-virgin olive oil is worth using here because the dressing is simple and uncooked.
- Adjust the balsamic: Use a lighter hand with sweeter balsamic vinegar, or swap in white balsamic for a cleaner, less syrupy finish.
Authenticity notes
- Burrata variation: Classic Caprese is usually made with fresh mozzarella; burrata gives the same tomato-basil profile a softer, richer centre.
- Keep it simple: The recognisable Caprese character comes from ripe tomatoes, fresh basil, milky cheese and good olive oil rather than a heavy dressing.
Serving ideas
- Serve with bread: Crusty bread works well for catching the tomato juices, olive oil and creamy burrata.
- Layer for contrast: Arrange the tomatoes and burrata in loose layers so each serving gets cheese, basil and dressing.
Equipment you'll need
Ingredients
Instructions
- Slice the tomatoes into 0.5 to 1 cm rounds and arrange on a serving platter or two plates. Sprinkle with the fine sea salt and leave for 2 minutes to draw out a little juice.
- Tear the burrata into large pieces and nestle it among the tomatoes. Tuck in the basil leaves, tearing any larger ones.
- Drizzle over the extra virgin olive oil and balsamic vinegar. Finish with black pepper and serve straight away.
Recipe notes
Tips
- Bring the burrata to room temperature for 10 minutes before serving for the creamiest texture.
- Use a mix of tomato sizes and colours if you have them; it makes the salad sweeter and more interesting.
Substitutions
- Replace balsamic vinegar with white balsamic vinegar for a lighter, less sweet finish.
- Replace burrata cheese with fresh mozzarella if you want a firmer, less creamy centre.
Storage
- Refrigerate up to 1 days
- Best eaten immediately. If needed, refrigerate leftovers in a sealed container and eat within 24 hours; the tomatoes will soften and release more juice.
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Recipe overview
- Servings: 2 servings
- Total time: 10min (10min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Milk
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