Why this recipe works
Burrata caprese is one of those recipes that is SO simple to make, but so impressive for entertaining at dinner parties, summer BBQs, and gatherings. It takes just a few minutes to put together right before serving!
You can serve this salad for an appetizer with crusty gluten-free baguettes or crackers or you can serve it as a side dish alongside your favorite protein. It works wonderfully with grilled chicken, ribs, and so much more! It takes just a few minutes to put together right before serving!
Take your traditional caprese salad recipe to the next level by using burrata. It’s so creamy, rich, and delicious. Plus, cutting into burrata to reveal the creamy insides is always a surprise for guests.
You’ll love this recipe because:
A full list of the ingredients can be found at the bottom of the post in the recipe card, but here are some helpful notes about some key ingredients for this burrata caprese recipe.
- tomatoes – I used cherry tomatoes (grape tomatoes work as well) for this recipe, but you can use larger garden tomatoes, like roma tomatoes, celebrity tomatoes, or better boy tomatoes if you prefer a more classic caprese salad tomato. Large heirloom tomatoes cut into quarters or slices also work wonderfully in caprese salad if they’re available near you.
- burrata – I use baby burrata for this recipe, which are typically 2-3 oz each, and I used three of them. You can use one larger ball of burrata, which is normally 8 oz. If you can’t find burrata, use buffalo mozzarella for a classic caprese or spoon stracciatella cheese over the tomatoes instead.
- olive oil – Use a good olive oil for this recipe as you will be able to taste it in this salad. I love a strong, nutty Italian extra-virgin olive oil for this recipe. Use the best quality olive oil that you can!
- 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 – Balsamic glaze is balsamic vinegar that has been cooked down with sugar to a reduction, so that it becomes thick and syrupy. It’s tangy, yet a little sweet from the sugar. You can make it at home or buy it at your local grocery store. I usually find it right next to the balsamic vinegar. If you are gluten-free like me, be sure to double check ingredients to make sure it is gluten-free.
- fresh basil – You will definitely want to use fresh basil in this recipe, not dried basil. The flavor of fresh vs. dried basil does not even compare in fresh salads like this.
Use a variety of tomatoes in different shapes and colors for added flavor and texture. For a different flavor, add stones fruits, like ripe peaches or plums. Bonus: It will make for a pretty presentation!
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. For ingredient amounts, full instructions, notes, and the printable recipe, please scroll down to the recipe card.
Burrata cheese is an Italian semi-soft cheese made from cow’s milk. The outside of burrata is firm, very similar to a ball of mozzarella. However, the inside is stuffed with stringy stracciatella, which is shreds of fresh mozzarella cheese, soaked in heavy cream. It’s mild, buttery, and so creamy.
This caprese salad is naturally gluten-free, however if you have celiac disease like me or eat gluten-free for any variety of reasons, you will always want to double check ingredients to make sure that no hidden gluten is added and that ingredients are not produced on shared manufacturing lines with gluten. The balsamic glaze is the ingredient that may be most susceptible to added gluten, so be sure to double check.
Burrata that has been cut open does not keep well, so I would suggest making just enough burrata caprese for what you plan on eating right away. This recipe is easily cut in half or doubled as needed.
hints & tips
This salad is best served with some crusty gluten-free bread or gluten-free crackers or as a side dish for your favorite dinner.
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
- 16 oz cherry tomatoes (450 grams)
- 9 oz burrata (275g (I used 3 (3 oz each) baby burrata)
- 2 tbsp olive oil (25g)
- 1/2 teaspoon flaky sea salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon balsamic glaze
- 1/4 cup basil (about 20 basil leaves, 1/8 ounce or 8g)
- Cut the tomatoes in halves or quarters. Place on a platter.
- Dry off the burrata and cut into chunks.
- Dollop the burrata onto the tomatoes.
- Sprinkle salt and pepper over the tomatoes and burrata.
- Drizzle with olive oil and balsamic glaze.
- Garnish with basil leaves. Serve immediately.
- The nutrition facts and calories calculation provided in the recipe card are an estimate.
- If you have celiac disease or are on a gluten-free diet, always be sure to double check ingredients and manufacturing practices to ensure your products are gluten-free.
- Only make as much burrata caprese as you plan on serving immediately, as the burrata does not keep well once it’s out of the brine or sliced open. You can scale the recipe down or up as needed.