Burrata Caprese Salad
Servings: 4 servings
Ingredients
- 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
Instructions
- 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!
Notes
- 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!
Nutrition
Calories: 199kcal