Burrata Caprese

Nothing says summer quite like a vibrant and fresh Burrata Caprese salad. This fresh and summery dish is a simple twist on the classic caprese salad, featuring creamy burrata cheese, juicy tomatoes, and fresh basil. Perfect for warmer weather, this salad is easy to prepare and bursting with fresh flavor. Whether you’re hosting a dinner party or enjoying a light lunch, our Burrata Caprese is the summer recipe you never knew you needed!

Burrata is a soft Italian cheese I first tried in Rome over a decade ago. It’s now a personal favorite, and the creamy texture is the absolute best thing to add to pizzas, pastas or just spread on some crusty bread. Fresh mozzarella cheese is a good sub if needed, but nothing beats that creamy center from a ball of burrata! 

When fresh tomatoes are plentiful at my local farmer’s market, and my garden is popping with fragrant basil, this recipe is on repeat at my house. I hope you love it’s simplicity as much as I do. It’s a flexible, easy to adapt recipe, but here is my general formula:

Ingredients for Burrata Caprese Recipe:

  • Juicy heirloom tomatoes, cherry tomatoes, roma tomatoes or grape tomatoes
  • 2 balls of burrata cheese
  • Fresh basil leaves
  • Good quality extra virgin olive oil
  • Flaky sea salt or kosher salt
  • Black pepper
  • Balsamic Vinegar or balsamic glaze 
  • Crusty bread (optional, for serving)

How to make:

  1. Prepare the Tomatoes: Slice the ripe tomatoes into medium-sized pieces, or use cherry tomatoes and grape tomatoes and slice in half. Arrange the tomato slices on a plate or platter. 
  2. Add the Burrata: Arrange the burrata over the tomatoes. The creamy center of the burrata adds a luxurious texture to the salad. I like to break the burrata into smaller pieces to distribute the creaminess more evenly.
  3. Season and Drizzle: Drizzle the tomatoes and burrata with good olive oil. Sprinkle flaky salt or kosher salt, and freshly cracked black pepper over the salad. For an extra touch of flavor, you can also add a drizzle of sweet balsamic glaze or aged balsamic vinegar.
  4. Garnish with Basil: Tear the fresh basil leaves into smaller pieces or slice leaves into thinner strips  and scatter them over the salad. 
  5. Serve: For the best results, let the salad sit at room temperature for a few minutes before serving. This allows the flavors to meld together and the tomatoes to get juciy. Serve the Burrata Caprese with crusty bread to soak up the delicious juices. I like to slice a baguette and makes little toasts. 

Tips for the Best Burrata Caprese Salad:

  • Use the freshest tomatoes you can find. In tomato season I like to visit the farmer’s market to find tomatoes that look good. Sun Golds, heirloom tomatoes, or any ripe and juicy tomato is ideal.
  • Choose a good quality burrata cheese with a creamy center and soft outer shell. (I love the Trader Joe’s Burrata)
  • Opt for the best extra virgin olive oil and balsamic vinegar you can afford. The simple ingredients shine in this dish, so quality matters. 
  • For a slight twist, add toasted pine nuts or fresh pesto for  an extra touch. 
  • Store any leftovers in an airtight container in the refrigerator, but note that the salad is best enjoyed fresh. (I like to chop of the leftovers and add too some pasta!)

Other Favorite Caprese Recipes:

Burrata Caprese

Burrata Caprese

Yield: 6 servings

A quick and easy summer salad made with juicy tomatoes, creamy burrata cheese, and fresh garden basil.


  • 4 ripe heirloom tomatoes (or sub for any type of tomato you have on hand including cherry tomatoes.)
  • 2 balls of burrata cheese
  • A small handful of fresh basil, leaves torn or chopped
  • Good extra virgin olive oil, for drizzling
  • Baslamic vinegar or balsamic glaze for drizzling
  • Flaky salt and crushed black pepper


Slice tomatoes and arrange on a plate or platter

Break up burrata balls and distribute evenly over the tomatoes

Sprinkle with basil leaves.

Drizzle generously with olive oil and a balsamic vinegar

Serve with crusty bread. Best served fresh.

Did you make this recipe?

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