Burrata Caprese

This burrata caprese salad is simple to make but impressive enough for entertaining at dinner parties, summer barbecues, and gatherings. It takes just 5 minutes to put together right before serving.

You can serve this as an appetizer with crusty gluten-free bread or crackers, or as a side dish alongside grilled chicken, ribs, or your favorite protein. Burrata takes traditional caprese salad to the next level with its creamy, rich center that surprises guests every time.

Ingredients

Ingredient Notes

• Tomatoes – Cherry or grape tomatoes work well, but you can also use larger tomatoes like roma, celebrity, better boy, or heirloom varieties. Cut larger tomatoes into quarters or thick slices.
• Burrata – I used 3 baby burrata balls, which were about 2-3 ounces each. You can also use one 8-oz ball of burrata. If you can’t find burrata, substitute buffalo mozzarella or spoon stracciatella cheese over the tomatoes.
• Olive oil – Use high-quality extra-virgin olive oil since you’ll taste it in this salad. A strong, nutty Italian olive oil works best.
• Flaky sea salt – I love to use Maldon salt, which is a flaky sea salt with large, irregular salt crystals. It gives so much flavor and texture to salads. If you don’t have Maldon salt, use your favorite sea salt or kosher salt instead. 
• Balsamic glaze – Thick and syrupy, made from reduced balsamic vinegar and sugar. Find it near the balsamic vinegar at grocery stores, or make your own. Check for gluten-free if needed.
• Fresh basil – Use fresh basil, not dried. The flavor difference is night and day in fresh salads like this.

Step-by-Step instructions

This tomato burrata salad recipe is so easy to make using fresh burrata cheese and ripe tomatoes. Follow the step-by-step instructions below with matching photos to help you make this recipe perfectly every time.

Recipe FAQs

Storage instructions

Burrata does not keep well once it’s been cut open or removed from its brine, so only make as much as you plan to serve immediately. This recipe is easily halved or doubled depending on your needs.

To prep ahead, slice and salt the tomatoes, then drizzle with olive oil and arrange on your serving platter up to 2 hours before serving. Cover and refrigerate. Add the burrata, balsamic glaze, and fresh basil just before serving.

Serving suggestions

This salad is best served with some crusty gluten-free bread or gluten-free crackers or as a side dish for your favorite dinner. 

It’s perfect served as a side dish with my gluten-free chicken parmesan, but would also be fantastic with my roasted chicken thighs or spinach garlic turkey burgers, too. 

Complete the meal with an easy dessert to highlight more summer produce, like my gluten-free strawberry shortcakes, gluten-free blueberry bars, or my gluten-free peach crisp.