Creamy Burrata Caprese Salad with Heirloom Tomatoes

This burrata caprese comes together in about 10 minutes. Ripe tomatoes, fresh basil, and creamy burrata are finished with extra-virgin olive oil, balsamic vinegar, flaky sea salt, and freshly cracked black pepper. It’s a bright, simple summer side dish made with just five main ingredients (salt and pepper not included).

Note: This recipe was originally published in 2022 and updated with new photos and streamlined instructions.

Burrata elevates a traditional caprese by replacing standard fresh mozzarella with a cheese that has a soft, creamy center. With minimal prep and just a handful of quality ingredients, the flavors really shine.

What is burrata cheese?

Burrata tastes similar to fresh mozzarella—mild, milky, and slightly tangy—but its texture is what makes it special. The exterior is a mozzarella shell while the interior is a luscious mix of cream and shredded mozzarella. When you cut into burrata, the center flows out in a silky, indulgent stream, making it a luxurious choice for caprese.

Recipe ingredients

Ingredient notes

• Burrata: Look for burrata in the fresh cheese section, often near mozzarella. You can use large or mini balls—either is fine as long as you have about 8 ounces (227 g).
• Tomatoes: Any ripe, fresh tomato for eating raw works well: vine-ripe, heirloom, Campari, or halved cherry tomatoes. The key is seasonality and ripeness, since the tomatoes carry most of the flavor.
• Salt: Flaky sea salt adds texture and visual appeal. If you don’t have it, kosher or regular coarse salt will also work.

Step by step photos

Follow these simple steps to assemble the burrata caprese.

1. Rinse and dry the tomatoes, then slice them about 1/3 inch (8.5 mm) thick. If using cherry tomatoes, cut them in half.

2. Arrange the tomato slices on a large platter and tuck basil leaves between or on top of the slices. Tear larger basil leaves if desired so each bite is easy to eat.

3. Drain the burrata and gently nestle the balls among the tomatoes and basil.

4. Finish by drizzling extra-virgin olive oil and balsamic vinegar (or glaze) over the salad, then season with flaky sea salt and freshly cracked black pepper. Serve immediately.

Tips and tricks

• Remove burrata from the fridge about 30 minutes before serving so the center is soft and creamy.
• A serrated knife gives the cleanest tomato slices. If you have a long serrated knife, it will make neat rounds without squashing the tomato.
• Tear very large basil leaves so pieces are bite-sized and balanced with the other ingredients.
• A metal serving spoon with a thin edge works well for breaking into and scooping burrata at the table.

Serving suggestions

Burrata caprese is versatile: serve it as an appetizer, a summer side, or a light main. Here are a few ideas:

• Serve with toasted slices of crusty bread so guests can assemble tomato, basil, and burrata crostini.
• Pair as a side with grilled balsamic chicken, roasted chicken, seared fish, or a simple pasta dish.
• To make it a fuller meal, place the salad over mixed greens or serve with a warm bowl of soup and a loaf of crusty bread.

Storage instructions

This salad is best served fresh. Store any leftovers tightly covered in the refrigerator and consume within 1–2 days for the best texture and flavor.

Recipe variations

Customize the caprese to suit your tastes:

• Serve over arugula, spinach, or mixed greens for a more salad-like presentation.
• Add fresh fruit—sliced peaches, nectarines, strawberries, or blackberries—for a sweet contrast.
• Include grilled vegetables such as zucchini, summer squash, or onions for a smoky, savory twist.

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