Burrata Caprese-Style Salad (serves 2-4)

Simple, elegant, and impossible to mess up: my favorite burrata salad recipe with juicy tomatoes, fresh basil, and balsamic glaze. Ready in minutes.

Why This Recipe Works

There's no trick here — the quality of a few simple ingredients is doing all the work. Good tomatoes, good olive oil, and a burrata that's been allowed to come to room temperature so it's soft and spreadable rather than cold and firm. That's really it.

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Prep Time 10

Course: Salad

Cuisine: appetizer, fresh tomato, salad

Ingredients Method Notes

Ingredients

Ingredients:
1 ball fresh burrata 8 oz
2-3 heirloom or vine-ripened tomatoes sliced (or a mix of colors for visual appeal)
1 cup fresh basil leaves
3-4 tbsp good extra virgin olive oil
1-2 tbsp balsamic glaze or reduce regular balsamic vinegar until syrupy
Flaky sea salt
Freshly cracked black pepper
Optional: toasted pine nuts a drizzle of honey, or crusty bread on the side

Method

Instructions:
Arrange the sliced tomatoes on a platter or shallow bowl, slightly overlapping.
Place the whole burrata ball in the center (or tear it open so the creamy center spills out — this is the money shot for photos).
Scatter fresh basil leaves over everything.
Drizzle generously with olive oil, then the balsamic glaze.
Finish with flaky salt and cracked pepper. Add pine nuts or honey if using.
Serve immediately with crusty bread to mop up the juices.

Notes

The Burrata Salad I Make When I Want to Look Like I Tried Harder Than I Did

I first started making this on repeat during peak tomato season, and now it’s become one of those recipes I default to whenever I need a dish that photographs well, tastes like summer, and doesn’t ask much of me. If you’ve never worked with burrata before, it’s basically mozzarella’s more indulgent cousin — a soft outer shell with a creamy, almost liquid center. The second you tear into it, you’ll understand the hype.