Burrata Caprese Salad Recipe (Easy Summer Salad)
Burrata Caprese covers juicy summer veggies with a creamy, milky cheese! Taste something new with my recipe for Caprese salad with burrata.
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.
Notes
Salad can be prepared up to several hours in advance. Do not add olive oil and balsamic glaze until just before serving. Store, covered with plastic wrap, in the refrigerator.
The amount of tomatoes and baby greens can vary widely. The greens are a nice underlayer, but the burrata and tomatoes are really the stars of this salad. This is a great opportunity to showcase homegrown tomatoes or a gorgeous variety of heirloom tomatoes when they are in season.
Nutrition
Serving: 1 | Calories: 165cal | Carbohydrates: 5g | Protein: 11g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 15mg | Sugar: 2g | Fiber: 1g | Calcium: 320mg | Iron: 1mg