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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!

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Key Ingredients
Variations
More Salads
Burrata Caprese Salad
Food Safety

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.

To round out a full summer meal, serve this with a glass of chilled white wine and some baked one-pan mediterranean halibut or za'atar roast chicken.

Key Ingredients

Arugula
Tomatoes
Basil
Fresh Burrata Cheese
Balsamic Vinegar

Full ingredient list below.

Variations

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.

More Salads

Looking for some other salad ideas? Try these,

Burrata Caprese Salad

A simple summer classic using fresh burrata cheese, ripe tomatoes, and basil.

5 from 1 vote

Print Pin Rate

Prep Time: 10

Cook Time: 5

Total Time: 15

Nutrition

Calories: 591kcal

Author: Max Cozzi

Servings: 2

Ingredients

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)

Instructions

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.

Video

Notes

In a pinch you skip the homemade croutons and opt for store bought or omit entirely.

Course: Appetizer, Main Course, Salad, Side Dish, side salad, sides

Cuisine: Italian

Keyword: burrata caprese appetizer, burrata caprese recipe, burrata caprese salad recipe, burrata salad with balsamic glaze, caprese con burrata, caprese with burrata, tomato burrata caprese, tomato caprese with fresh burrata

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Food Safety

Cook meat to a minimum temperature of 165 °F (74 °C)
Do not use the same utensils on cooked food, that previously touched raw meat
Wash hands after touching raw meat
Don't leave food sitting out at room temperature for extended periods
Never leave cooking food unattended
Use oils with high smoking point to avoid harmful compounds
Always have good ventilation when using a gas stove