Creamy Burrata Caprese Salad with Heirloom Tomatoes and Basil

This burrata caprese elevates the classic Caprese salad with extra-creamy burrata, sweet heirloom tomatoes, delicate shallots and fragrant basil. Finished with flaky sea salt, freshly cracked black pepper, a drizzle of extra-virgin olive oil and a touch of balsamic glaze, it’s a simple yet elegant summer dish that highlights the best seasonal produce.

This post contains affiliate links. If you click and purchase through qualifying links, I may earn a small commission at no extra cost to you. Thank you for supporting this site. Please see my privacy policy for more details.

Why you’ll love this recipe

• Rich and fresh flavor. The creamy interior of burrata pairs beautifully with the sweet, slightly acidic heirloom tomatoes. Shallots and basil add brightness while olive oil, flaky salt and balsamic glaze finish each bite.
• Minimal hands-on time. No cooking required—just a few minutes to slice and assemble. It’s fast, fuss-free and full of flavor.
• Beautiful and versatile. This salad makes a stunning appetizer, side dish or light main. Serve it with crusty bread, crackers or alongside grilled proteins for a complete summer meal.

How to make burrata caprese

• Choose your tomatoes. Heirloom tomatoes provide great color and flavor, and I like mixing them with cherry tomatoes for texture. Any ripe tomato—Campari, San Marzano, vine tomatoes or grape tomatoes—works well. Wash, dry and slice as needed.

• Prep the burrata. Burrata comes in various sizes—large or smaller balls. If yours is packed in water, drain and place the balls on paper towels for a minute to remove excess liquid.
• Slice the shallot thinly. Thin slices blend elegantly into the salad; if you prefer, you can finely chop instead. Shallot enhances the tomatoes and balances the richness of the cheese.

• Chiffonade the basil. Stack the leaves, roll them tightly, then slice thinly to create delicate ribbons. You can also tear or chop the leaves if you prefer larger pieces.
• Assemble and finish. On a large platter, arrange the sliced tomatoes, top with drained burrata, scatter shallots and basil, then season with flaky salt and freshly cracked black pepper. Drizzle with extra-virgin olive oil and balsamic glaze to taste. Serve immediately.

Tips and FAQs

• What is burrata? Burrata is an Italian fresh cheese made from mozzarella and cream. The exterior resembles mozzarella, while the inside is soft and creamy, offering a rich, savory flavor.
• Use high-quality ingredients. Because this salad is so simple, use a good extra-virgin olive oil, fresh basil, flaky sea salt and freshly cracked black pepper for the best results.
• Assemble just before serving. This salad is at its best when dressed right before serving. You can prep ingredients in advance, but wait to season and dress until the last minute.
• Make it a main. Add grilled chicken, steak, or prosciutto for extra protein and a more substantial plate.
• Add crunch or variation. Toasted nuts like walnuts or pine nuts, croutons, or a drizzle of pesto are great ways to introduce texture and new flavors.

Burrata Caprese

Priscilla Lawrence

Extra-creamy burrata paired with fresh heirloom tomatoes, thinly sliced shallot and fragrant basil, finished with flaky salt, cracked pepper, olive oil and balsamic glaze. A perfect summer dish.

5 from 4 votes

Print Recipe
Pin Recipe
Rate Recipe

Prep Time 10 mins

Assemble Time 5 mins

Total Time 15 mins

Course Appetizer, Salad, Side Dish

Cuisine Italian

Servings 4 servings

Calories 213 kcal

Equipment

• cutting board
• sharp knife
• paper towels
• large plate

Ingredients

  

• 8 ounces burrata two 4-ounce balls
• 4-5 large heirloom tomatoes sliced
• 1 cup cherry tomatoes halved, optional
• 1 shallot thinly sliced
• 1 tablespoon extra-virgin olive oil more or less to taste
• ½ teaspoon salt to taste
• ½ teaspoon black pepper to taste
• 1-2 tablespoons balsamic glaze to taste
• 9-10 large basil leaves chiffonade

Instructions

• Slice the tomatoes and arrange them on a large plate.
  
• Place the burrata on paper towels for a minute to drain any excess liquid.
• Thinly slice the shallot, or finely chop if preferred.
  
• Top the tomatoes with burrata, shallot and basil. Season with flaky salt and black pepper, drizzle with olive oil and balsamic glaze, then serve with sliced baguette or your preferred sides.

Notes

*Nutrition values are approximate per serving and may vary depending on portion sizes and optional additions.

Nutrition

Serving: 1serving | Calories: 213kcal

Have you made this recipe?Leave a review below or tag the recipe creator on social media!