This is the side I make when I want to look like I tried and have 10 minutes. The burrata is the part everyone leans in for. You break it open and the creamy inside spills over the tomatoes, the basil vinaigrette pulls it all together, and it tastes like the best version of summer at a restaurant. Except you made it at home.
Looking for more recipes with burrata? Try burrata pasta or peach burrata salad.
Love Burrata? Try this simple Burrata Pasta or Peach Burrata Salad.
What Is Burrata
Burrata is a fresh Italian cheese with a mozzarella shell and a creamy center made of mozzarella curds and cream. Cut into it and the inside spills out, which is the whole point. It’s softer, richer, and more luxurious than mozzarella.
Where to find it: the specialty cheese section near the produce, usually right next to fresh mozzarella and feta. Brands like BelGioioso are at most major grocery stores. If you can’t find burrata, fresh mozzarella balls work, but you lose the cream-spill moment.
Want to share a few summer sides with your family and friends? Fire up the grill and make a grilled zucchini salad or easy grilled peach salad.
Ingredients You Need
Here’s what you need. Almost all of it is at the regular grocery store. Jump to the recipe card for exact measurements.
Burrata Caprese Ingredients
- Burrata. 8 ounces. Specialty cheese section near the fresh mozzarella. BelGioioso is a reliable brand at most stores.
- Tomatoes. 3 to 4 cups, mixed shapes and sizes. In peak summer (July to September), grab heirloom, cherry, and grape for the prettiest plate. Off-season, prioritize cherry and grape. They hold flavor when the big heirlooms taste like cardboard.
- Fresh basil. A generous handful. Don’t sub dried.
- Olive oil. Good olive oil. This is the salad to use the nice bottle on.
- Flaky sea salt. Maldon or fleur de sel. It hits the burrata differently than table salt.
- Crusty bread (optional). For dragging through the leftover cream and oil on the plate. Don’t skip if you have it.
Basil Vinaigrette
The basil vinaigrette is the move. Most caprese recipes default to balsamic glaze, and balsamic is fine, but this dressing is what makes the post worth coming back to. Five ingredients, two minutes, mason jar.
- Extra virgin olive oil
- Champagne or red wine vinegar (Note 2 in recipe card)
- Honey
- Finely chopped shallot
- Lemon zest
- Red pepper flakes
- Kosher salt
- Fresh chopped basil
Do you have extra basil? Make some strawberry basil popsicles or use it in our burrata pasta.
How to Make Burrata Caprese
The full caprese recipe is below, but let’s walk through the steps with some photos and a video so you have a clear idea of what to expect. This is a really simple recipe, but these step-by-step instructions will make sure it turns out every time.
Video: Watch How to Make It
Shake the Vinaigrette: Add all of the basil vinaigrette ingredients to a mason jar with a lid. Shake until emulsified. Store in the fridge until you’re serving. Make this first so the shallot and lemon zest have time to mellow in the oil.
Slice the Tomatoes: Heirloom tomatoes get sliced into thick rounds. Cherry and grape tomatoes get halved lengthwise, or quartered if they’re big. Arrange them in a single layer on a serving platter, alternating sizes and colors.
Success tip: use a serrated knife. A dull straight knife crushes tomatoes.
Tear the Burrata: Break the burrata open with your hands and place the pieces directly on top of the tomatoes. Pulling it apart with your hands looks more rustic than slicing. Embrace the imperfection.
Finish and Serve: Scatter fresh basil leaves over everything. Sprinkle with flaky sea salt. Drizzle the basil vinaigrette generously right before serving. Set it on the table with crusty bread and watch what happens.
Looking for a simple summer dish to get on the dinner table fast? Try an easy chicken marinade and grill it in under 15 minutes.
How to Serve It at a Dinner Party or Cookout
For a dinner party: plate it on the biggest platter you have. The tomatoes and burrata want room. Hold the vinaigrette and pour it tableside for the visual.
For a cookout: assemble the salad on the platter, cover loosely with plastic wrap, and drive it over. Hold the vinaigrette in its mason jar. Pour right before serving.
For a crowd: double the recipe and use a 12 by 18 inch platter. Tear the burrata into more pieces so everyone gets some. Add an extra handful of basil.
Recipe FAQs
In peak summer, mix heirloom, cherry, and grape tomatoes for the prettiest plate. Off-season, prioritize cherry and grape. They hold flavor when big tomatoes taste mealy.
Specialty cheese section, usually near the fresh mozzarella and feta. BelGioioso is the most common brand at major grocery stores. Whole Foods, Wegmans, and Trader Joe’s all carry it.
You can prep the tomatoes and the vinaigrette earlier in the day. Hold off on slicing the burrata until 30 minutes before serving (burrata is best at room temperature). Drizzle the dressing right before serving so the tomatoes don’t release too much liquid.
Burrata is mozzarella with a creamy center of mozzarella curds and cream. Mozzarella is solid throughout. Burrata is softer, richer, and spills when you cut into it.
Yes. Balsamic gives you a sweeter, deeper flavor. A balsamic glaze drizzle is the classic move if you want to skip the basil vinaigrette entirely.
Yes. Naturally Gluten-Free without any swaps.
Storage Tips
Store leftovers in an airtight container for up to 2 days. Hold the dressing separately if possible. Pull from the fridge 15 minutes before serving so the burrata softens back up. Cold burrata is not the move.
If you make this recipe, I’d love for you to give it a star rating below. You can also tag me on Instagram so I can see it!
More Recipes for Tomato Season
Take a simple pasta salad to a barbecue like this Mexican Street Corn Pasta Salad and Caesar Pasta Salad.
Put a sweet twist on this recipe with this Peach Burrata Salad.
Highlight even more vegetables and make this quick Summer Corn Salad, Cucumber Tomato Avocado Salad, Burrata pasta with burst cherry tomatoes, or Grilled Zucchini Salad.
Burrata Caprese
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Ingredients
Basil Vinaigrette (Note 1)
- 1/3 cup extra virgin olive oil
- 1/4 cup champagne or red wine vinegar (Note 2)
- 2 teaspoons honey
- 1/2 finely chopped shallot (Note 3)
- 1 tsp lemon zest
- Pinch red pepper flakes
- 1/4 teaspoon kosher salt
- 1/4 cup fresh chopped basil
Burrata Caprese Salad
- 3-4 cups of sliced tomatoes all shapes and sizes (whatever is fresh)
- 8 ounces of fresh burrata cheese broken in half or quarters
- 1/2 cup fresh basil leaves
- Flaky sea salt to taste
- Crusty bread for serving optional
Instructions
- Add all of the basil vinaigrette ingredients to a glass jar with a lid and shake it well until it’s combined. Store it in the fridge until you’re ready to serve the salad.
- Slice the tomatoes and arrange them on a platter. Break the balls of burrata and place them on top of the tomatoes.
- Place the fresh basil leaves on top and sprinkle with sea salt. Drizzle the prepared vinaigrette on top right before serving.
Notes
Video
Equipment
- Serving platter
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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