When summer is full swing and tomatoes are at their best, this burrata caprese salad is tasty way to enjoy the season. Topped with creamy burrata cheese and fresh basil leaves this recipe will surely be a new favorite!
In my opinion, good tomatoes are worth waiting for. This dish, or really any dish with tomatoes, is just so much better with those juicy, ripe, summer tomatoes. I prefer heirloom tomatoes or extra sweet cherry tomatoes for this salad.
- Fresh Burrata Cheese
- Balsamic Vinegar
Full ingredient list below.
This dish can be made with mozzarella cheese too, but burrata is much more creamy and fun. It is very similar to mozzarella but stuffed with luscious stracciatella cheese inside.
I like to add some homemade croutons to my variation of this classic Italian dish. Although it's is not the traditional way to make this salad, I love a little crunch. Plus it's more filling as a dinner salad too then.
Looking for some other salad ideas? Try these,
- Turkish Beet Salad (Pancar Salatasi)
- Spinach Arugula Salad with Creamy Dressing
- Cucumber Beetroot Salad with Herbed Yogurt
Burrata Caprese Salad
- 1 cup stale bread (cut into small pieces)
- 3 tablespoon olive oil (divided)
- 8 oz arugula
- ½ lemon (juiced)
- 2 cups cherry tomatoes (cut in half or other ripe tomatoes)
- ½ cup basil (chiffonade cut or left whole)
- 2 balls of burrata (one per person)
- 2 tablespoon balsamic vinegar (or sweet balsamic glaze)
- cracked black pepper (to taste)
- sea salt (to taste)
- Start by making the croutons. Heat a fry pan to medium-high heat and add 1 tablespoon of the olive oil. Add the diced bread, a pinch of salt and pepper, and fry until crispy, about 5 minutes. Stir often.
- In a large bowl, toss the arugula with the lemon juice. Transfer to a serving plate and top with the croutons, cherry tomatoes, basil, burrata, balsamic vinegar, and season with some more salt and pepper.
Did you make this burrata caprese salad? Rate the recipe above!
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