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Tomato and burrata caprese salad with basil oil scattered over top on a speckled white, black and blue metal platter.

Burrata Caprese Recipe

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Prep Time 15 minutes
Total Time 15 minutes
Yield 2 –4 servings
Category Salad/Side dish
Cuisine Italian
Author Lauren Grant

Description

A different take on the traditional Italian salad using burrata and a basil-olive oil sauce.

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Ingredients

  • 2 large ripe tomatoes
  • 15 leaves basil
  • Pinch flaky salt
  • Ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 (4-ounce) ball burrata
  • 1 –2 teaspoons white balsamic vinegar

Instructions

  • Thinly slice tomatoes then arrange on a large paper-towel-lined plate to drain, about 15 minutes, flipping halfway through. *
  • In a mortar and pestle (or mini food processor) add basil leaves and a pinch of salt. Grind into a rough paste. Add 1 tablespoon olive oil and continue grinding until it becomes a sauce. Season to taste with pepper and additional salt.
  • On a large plate, arrange tomato slices in an even layer. Spoon basil “sauce” over top then carefully tear burrata into chunks and arrange evenly over tomatoes (it will be messy!).
  • Drizzle white balsamic vinegar evenly over top and finish with an additional sprinkle of salt and pepper. Serve immediately.

Notes

* depending on how moist your tomatoes are, you may need to replace the tomatoes.
Tearing burrata is messy business. BUT I think it’s much more ideal than the alternative of serving an entire ball of burrata and expecting people around the table to cut into it themselves. This way everyone is guaranteed to get some cheese and no cheese is left behind.
I like to use a mortar and pestle here for making a thick basil “sauce.” You can also use a food processor or blender, though I recommend using a mini-sized one and doubling the ingredients (otherwise it won’t blend correctly).

Nutrition

Serving: 1/4 recipeCalories: 65kcalCarbohydrates: 2gProtein: 2gFat: 5.5gSaturated Fat: 1.5gSodium: 315mgFiber: 1gSugar: 1.5g
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