Insalata Caprese con Burrata (Tomato and Burrata Salad)
Why this recipe works
- Ready in minutes: With no cooking required, the salad comes together quickly once the tomatoes are sliced and seasoned.
- Creamy contrast: Chilled burrata softens into the tomato juices as you eat, giving the salad a richer texture than a classic mozzarella caprese.
- Bright but rounded: Balsamic vinegar lifts the sweetness of ripe tomatoes while olive oil and burrata keep the dressing mellow.
Get the most out of this recipe
Ingredient notes
- Choose ripe tomatoes: This salad depends on tomato quality, so use fruit that feels heavy, fragrant and fully ripe rather than cold or underripe.
- Keep the burrata cold: Chilled burrata holds its creamy centre better and gives a pleasant contrast against room-temperature tomatoes.
- Adjust the vinegar: Use a lighter hand with sharp balsamic, or choose white balsamic for a gentler acidity and paler finish.
Timing notes
- Serve straight away: Dress the salad just before serving so the basil stays fresh and the burrata does not release too much liquid.
- Let tomatoes shine: Tomatoes taste best at room temperature, while the burrata should stay chilled until the final assembly.
Common mistakes
- Go carefully with fine salt: Fine sea salt tastes stronger by volume than flakes, so use a little less and adjust after the tomatoes have released some juice.
- Do not dress too early: Adding oil and vinegar too far ahead can make the tomatoes watery and dull the salad’s fresh texture.
Serving ideas
- Serve with bread: Crusty bread is the natural partner for mopping up the tomato juices, olive oil and creamy burrata.
- Use a shallow platter: Arranging the tomatoes and burrata in a single layer keeps the dressing evenly distributed and makes the salad easy to share.
Equipment you'll need
Ingredients
Instructions
- Slice the tomatoes into thick rounds or wedges and arrange on a serving platter. Sprinkle evenly with the sea salt flakes and leave for 2 minutes to draw out a little juice.
- Tear the burrata into large pieces and nestle it among the tomatoes. Scatter over most of the basil leaves, tearing any larger ones.
- Drizzle over the extra virgin olive oil and balsamic vinegar, then finish with black pepper and the remaining basil. Serve straight away while the burrata is cool and the tomatoes are juicy.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- Use tomatoes at room temperature for the best flavour, and keep the burrata chilled until the last moment so it stays creamy.
- Salt the tomatoes first, then dress just before serving so the salad stays bright and the burrata does not weep too much.
Substitutions
- Replace balsamic vinegar with white balsamic vinegar for a lighter colour and gentler acidity.
- Replace sea salt flakes with fine sea salt, using a little less as it tastes saltier by volume.
Storage
- Refrigerate up to 1 days
- Best eaten immediately. If you have leftovers, refrigerate 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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