Okay, confession time: I treat burrata like a tiny, edible cloud that deserves drama. I mean, who doesn’t love tearing into a pillow of creamy cheese and watching the silky center spill across ruby tomatoes like a cheesy lava flow? I keep this Burrata Caprese Salad in my summer rotation because it looks fancy but comes together in the time it takes to slice bread and gossip with a friend. Expect bright tomato sweetness, peppery basil, the green-fruity perfume of good olive oil, and that ridiculous creaminess from the burrata that makes everyone forget about counting calories. This recipe never fails to make people smile—and often spoon the juices straight from the plate.
Quick Facts
- Yield: Serves 4
- Prep Time: 15 minutes
- Cook Time: 10 minutes (toasting bread)
- Total Time: 25 minutes
Why This Recipe is Awesome
This Burrata Caprese Salad hits all the good notes: creamy, juicy, bright, and slightly salty. It plays texture games—soft burrata against juicy tomato slices and crunchy toasted bread—and sings with simple flavors: sweet tomatoes, peppery basil, and lush extra-virgin olive oil. It looks impressively restaurant-level but stays totally do-able for a weeknight. Honestly, it’s so easy even your oven can’t mess it up—unless you forget the garlic bread, and then we have feelings to talk about.
Ingredients
For the Main Dish:
- 2 balls burrata (4 oz each, 8 oz total)
- 1.5 lb ripe tomatoes (heirloom or a mix of roma and cherry — about 4 medium + 8 cherry)
- 1 cup fresh basil leaves, lightly packed (about 1 oz)
- 3 tbsp extra-virgin olive oil
- 1 tbsp balsamic glaze or 1 tbsp aged balsamic vinegar
- ¾ tsp flaky sea salt (plus more to finish)
- Freshly cracked black pepper, to taste
- 1 small baguette, sliced into ½-inch rounds
- 1 clove garlic, halved (for rubbing toast, optional)
- Optional: 1 tsp honey or pinch of red pepper flakes
For the Sauce / Garnish (if applicable):
- 2 tbsp extra-virgin olive oil (for finishing drizzle)
- Optional lemon: 1 tsp fresh lemon juice or a few drops of lemon zest for brightness
How I Make It
Step 1:
Slice the tomatoes into a mix of thick and thin slices so the platter reads interestingly. For cherry tomatoes, halve them. Lay the slices on a cutting board and sprinkle with ½ tsp flaky sea salt, then let them sit for 5 minutes to release juices—this little maceration step brings out deeper tomato flavor and makes everything juicier (in the best way).
Step 2:
Preheat your oven to 400°F. Arrange the baguette slices on a baking sheet, brush or lightly drizzle with 1 tbsp olive oil, and toast for 6–8 minutes until golden and crisp. If you want garlic toast, rub the warm slices with the cut side of a garlic clove right after toasting—your kitchen will smell like summer in Italy.
Step 3:
Arrange the tomato slices on a serving platter in a loose overlapping pattern. Tuck whole basil leaves between slices for pops of green. Drizzle 3 tbsp extra-virgin olive oil and 1 tbsp balsamic glaze evenly across the tomatoes. Crank some freshly cracked black pepper over everything and sprinkle the remaining ¼ tsp flaky sea salt.
Step 4:
Place the burrata balls in the center of the platter. Right before serving, gently tear the burrata open with your hands or a spoon so the creamy center spills out over the tomatoes—this is the moment everyone leans in. Let the salad rest for 2–3 minutes so the oil, balsamic, and tomato juices mingle into a glossy, flavorful pool.
Step 5:
Finish with a final drizzle of 2 tbsp good olive oil, a light squeeze of lemon if using, and a scatter of basil. Serve with the warm toasted baguette slices and invite people to spoon the burrata and tomatoes onto the toast. Watch the happy noises commence.
Pro Tips
- Bring the burrata to room temperature for 30 minutes before serving. Cold burrata tastes dull; room-temp burrata tastes like a dream.
- Use the ripest tomatoes you can find. If tomatoes taste bland, add a drop of honey to the balsamic to bump sweetness.
- Pick a fruity extra-virgin olive oil. Cheap oil can flatten the dish—spend a little and you’ll taste it.
- If you want more texture, quickly grill the tomato halves for 1–2 minutes per side for light char and smoky aroma.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. For this salad, skipping preheating your oven or grill means your bread won’t get that satisfying crunch that balances the burrata’s creaminess.
- Overmixing: This applies mainly to dressings—whisk just until combined. Overworking emulsions can break them and make the oil separate.
- Guessing cook time: Give your toast the 6–8 minutes and watch for golden edges, not “I think it looks done.” Visual cues matter.
- Overcrowding pans: If you grill tomatoes or toast bread in batches, don’t pile them up. Crowding steals heat and prevents crisping.
Alternatives & Substitutions
- Burrata → Fresh mozzarella: Use buffalo mozzarella for a milder, firmer option; texture becomes less creamy but still delicious.
- Balsamic glaze → Lemon vinaigrette: Swap for a bright dressing (1 tbsp lemon juice + 2 tbsp olive oil) for a fresher profile.
- Dairy-free: Replace burrata with marinated tofu slices or a thick avocado mash; you lose that exact creamy center but keep richness and texture.
- Gluten-free: Serve with toasted gluten-free baguette or crisp crackers instead of regular bread.
Variations & Tips
- Add torn prosciutto for a salty, meaty contrast—lay slices around the burrata.
- Swap tomatoes for grilled peaches in late summer for a sweet-savory twist.
- Make a spicy version with a few dashes of chili oil or a sprinkle of red pepper flakes.
- Turn it into skewers: cherry tomato + basil leaf + small burrata or mozzarella ball on toothpicks for parties.
- Try smoked sea salt instead of flaky salt for a subtle campfire vibe.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Slice the tomatoes and store them in a sealed container for up to 6 hours in the fridge; bring them to room temp before assembling. Keep burrata refrigerated until 30 minutes before serving. Toast the bread right before serving for best crunch.
- Can I double the recipe?
- Sure thing. Use a larger platter and arrange ingredients in batches so nothing overlaps too much; you may need to toast bread in multiple rounds or use two baking sheets.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if a recipe calls for melting butter—this recipe leans on olive oil for flavor, so keep it if possible.
- How do I know it’s done?
- When the tomatoes look glossy and juicy, the oil pools slightly, and the burrata yields easily when you tear it open, you’re done. Toast should sound crisp when you tap it; no soggy bites allowed.
- What if I don’t have ingredient X?
- No stress. No balsamic glaze? Use a splash of aged balsamic vinegar or a tiny drizzle of honey with vinegar. No fresh basil? Try arugula for peppery green notes.
How I Like to Serve It
I serve this salad on a big white platter so the colors pop—ruby tomatoes, bright basil, and the glossy white burrata. Pair it with a chilled glass of Sauvignon Blanc or a light rosé for summer nights. It works as a starter for dinner parties, a star for a picnic, or a lazy weekend lunch with crusty bread and good company.
Notes
- Store leftovers in an airtight container for up to 24 hours; keep burrata separate from tomatoes and assemble fresh when possible.
- If you add cooked protein like chicken, cook to a safe temperature of 165°F.
Final Thoughts
Closing: Go make this—share it, savor it, and let that burrata steal the show. Now go impress someone—or just yourself—with your homemade masterpiece!