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Burrata Caprese salad on a white plate.
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5 from 1 vote

Burrata Caprese Salad

Burrata Caprese salad is a spin on the classic Caprese salad. You'll love this easy summer salad - juicy sweet tomatoes, fragrant basil, creamy burrata cheese, fruity olive oil, citrusy lemon juice, and a touch of sweet and sour balsamic glaze. It's quick to make and bursting with summer flavors!
Course Salad
Cuisine Italian-inspired
Diet Vegetarian
Prep Time 11 minutes
Cook Time 1 minute
Total Time 12 minutes
Servings 4 servings
Calories 199kcal
Author Aleksandra


  • 1 1/2 pounds (675g) tomatoes, preferably Heirloom tomatoes or other good quality sweet summer tomatoes
  • 7 ounces (200g) burrata cheese
  • 1 twig basil leaves about 10 leaves
  • 1 1/2 tablespoons olive oil
  • flaky sea salt coarse salt
  • freshly ground coarse black pepper
  • 1 tablespoon balsamic vinegar
  • lemon juice to taste, about 2 teaspoons


  • Make sure your ingredients are at room temperature (tomatoes have a better texture and the burrata will be more creamy).
  • Cut the tomatoes into wedges and arrange them on a large plate.
  • Place the burrata ball in the middle or tear the burrata into smaller pieces and arrange it between tomatoes.
  • Sprinkle with basil leaves (I like to leave smaller leaves whole and slice larger leaves).
  • Drizzle the salad with olive oil.
  • Sprinkle with salt and pepper.
  • Cook the balsamic vinegar in a small pot until slightly thickened. Drizzle the salad with the glaze.
  • Drizzle with lemon juice to taste.
  • Enjoy!


  • Balsamic glaze and lemon juice are optional but I like to add them.
  • If you don't have good-quality summer tomatoes, use cherry tomatoes.
  • Instead of burrata, you can use mozzarella. I would especially recommend mozzarella di Bufala.
  • This salad is also very good with sliced ripe peaches.
  • Calories = 1 serving (1/4 of the recipe). This is only an estimate!


Calories: 199kcal