Burrata Caprese Salad

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

5 from 1 vote

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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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