Burrata Caprese Salad
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Fresh, creamy Burrata Caprese salad is a colorful bowl of summer’s bounty! Layers of tender baby greens, sweet and tangy tomatoes and onions, and peppery basil are topped with a generous drizzle of mouthwatering balsamic and milky, cascading cheesy goodness. Just throw it all in a bowl — this burrata salad is as easy as it gets!
Burrata Caprese
The best salad is all about balance, and my recipe for Caprese salad with burrata has it all figured out!
The cheese is creamy, milky, and buttery, and the sharp-tasting balsamic livens up the dish with its bright vinegar flavor.
Sharp, spicy onions are matched with sweet tomatoes, and the fresh greens and herbs don’t let either of those veggies get carried away.
Tied all together with a fruity, robust olive oil, everything plays nicely in each bite!
I tend to go a little over the top with summer salads… but I can’t help it! My summer vegetable, corn, and fruit salads are basically packed to the brim with all of the delicious gifts of the season.
Burrata Caprese Salad Ingredients & Substitutions
- Baby Greens – These are also known as “microgreens” — basically kale, arugula, spinach, and similar greens harvested while they’re still young and tender.
- Burrata – This is a really creamy cheese hidden in a hard, mozzarella-like shell. It’s stored in liquid, so be sure to drain that before using it.
- Tomatoes – Anything you grow in your garden can be thrown right into burrata Caprese salad!
Heirlooms are really nice to use, but smaller cherry or grape tomatoes that have been halved or quartered are always yummy in salads too. - Olive Oil – I recommend using something high quality (usually found in dark green, almost black glass bottles).
And if you want to introduce an infused olive oil, go for it! Lemon, garlic, or herb-infused oils would add some really nice flavors. - Balsamic Glaze – You can easily make your own at home by reducing balsamic vinegar in a saucepan, or you can make things a little easier by purchasing a reduction or glaze at the grocery store.
Tips for Making A 5 Star Burrata Salad
- Adjust ingredient amounts to your liking — or add something new!
The baby greens are the foundation, but the tomatoes, cheese, and balsamic are the real stars!
So don’t be shy about showcasing your homegrown tomatoes and onions — use as much as you want, or less of one!
Or even throw in strawberries and blueberries for pops of sweetness. Check out our strawberry mozzarella balsamic salad for a good example!
Some even like to add creamy avocado slices or some tangy pesto. I don’t, but try it if you want to!
- Slice into the burrata just before serving as the finishing touch!
Part of what makes this cheese so delicious and drool-worthy is the way the creamy center spills out onto everything else on the plate — but only right after it’s been cut open.
So to make your lunch guests really excited for that first bite, plate with a whole burrata ball and cut it open as you’re serving! It makes for a really special presentation.
You can also serve a couple of separate, smaller balls so guests can recreate the experience again and again!
Storing Caprese Salad with Burrata
This is one salad you can actually make several hours beforehand — it’s as convenient as it is tasty!!
Just wait to add the oil and balsamic until you’re just about to serve. In the meantime, keep it covered in the fridge.
After the fact, leftovers can be refrigerated for up to 3 days.
And this seems like a good time to stress that while you can freeze salads, I don’t recommend it.
Moist greens lose their appealing colors and textures after freezing and thawing, and cheeses are rarely as yummy post-freezer as they are fresh.
Kitchen Tools You Will Need
- A Sharp Knife – Get a quick, clean cut in the cheese with a good, sharp knife — or use two forks instead to tear it open.
- Salad Bowl – Display this colorful salad in a clear, attractive bowl!
- Salad Tongs – These bamboo hands help to toss everything gently and are attractive enough for serving as well.
Burrata Caprese FAQ
Caprese is actually a kind of salad, whereas burrata is a kind of cheese.
The salad usually contains mozzarella, tomatoes, and basil. But in this recipe, I make Caprese salad with burrata instead of mozzarella for a taste of something special!
It doesn’t melt so much as it gets really watery and runny.
Some people like to bake it – the inside gets a little thicker and pools over everything like a rich, creamy waterfall after you cut into it.
If that sounds appetizing to you, you can give it a try for this recipe!
Good question! This creamy cheese is actually made from mozzarella, believe it or not. It’s basically a solid mozzarella shell filled with excess mozzarella strands and fresh cream.
It was originally invented as a way to use up the leftovers from mozzarella making, and it turned into something spectacular!
Enjoy!
With love, from our simple kitchen to yours.
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Other Summer Salad Recipes
Burrata Caprese Salad
Ingredients
- 4 cups baby greens
- 2 cups diced heirloom tomatoes, See Notes
- 1/4 red onion, thinly sliced
- 1/2 cup basil leaves
- 8 ounces burrata cheese ball, liquid drained, See Notes
- sea salt, to taste
- freshly ground black pepper, to taste
- extra virgin olive oil, See Notes
- balsamic glaze, See Notes
Instructions
- Arrange baby greens on a serving platter or in a shallow salad bowl.
- Sprinkle prepared tomatoes, red onion, and basil leaves evenly over the greens.
- Gently place the burrata in the center of the salad. *If it was packaged in liquid, drain it first. Season salad with sea salt and black pepper to your liking.
- Drizzle olive oil and balsamic glaze over everything. *See Notes
- To serve, use two forks to gently tear the burrata into four sections, or use a knife to slice it into sections. Spoon a section of the burrata onto a serving plate, along with a nice selection of the greens and tomatoes/onion/basil. Drizzle with additional olive oil and balsamic glaze if desired.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published June 2023
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