This Caprese Salad with Burrata is an upgrade to the regular caprese salad that we all love. So simple, fresh, yummy, easy and super quick. There’s no cooking involved and you can literally make it in 5 minutes! Trust me, I just made it for a quick lunch today. Use the best ingredients you can find and it will make such a difference, especially the tomatoes. I love the vine ripe tomatoes, but any ripe sweet tomatoes will do. Heirloom or cherry tomatoes would be good, too. The upgrade and the most exciting part is the cheese! Instead of using the good old mozzarella, we are going to use burrata.
What exactly is burrata?
Burrata is a fresh Italian buffalo milk cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella (buffalo milk cheese) and cream, giving it an unusual and soft texture. Luckily, my local grocery store carries it. It’s a must try if you love mozzarella!
I have a couple recipes with burrata I posted a while back. Hope you check them out as well.
Roasted Cherry Tomatoes with Burrata
Mixed Green Salad with Prosciutto and Burrata
The other thing I’m so excited about is I’m using the basil from my little pot garden. If you know me, I’m not good at planting, so the fact that they’re still alive is making me very excited. I have tomato plants too, which is working hard to produce tomatoes. Hopefully, we’ll get to have some soon.
Here’s the prove. ha ha
Let’s cook some food! Actually there’s no cooking involved, it’s more like assembling. 🙂
Cut each ball of cheese in half crosswise and place the halves, cut side up on each plate. Cut the tomatoes. You can cut in half or quarter or slice them. Place the tomatoes around the cheese.
Scatter the basil leaves on the salad. Drizzle lightly with extra virgin olive oil and balsamic vinegar. Sprinkle with salt and pepper. Go easy on balsamic vinegar, you can always add more but you can’t take it out and you don’t want to drown the salad with the dressing.
That’s it! I really hope you give this Caprese Salad with Burrata a try. The recipe card and comment box are below. Enjoy!
- 2 (8 to 10 oz.) balls of fresh burrata cheese
- 16 to 20 (2-inch diameter) good ripe tomatoes
- 10 fresh basil leaves, julienned (cut into thin strips)
- extra virgin olive oil
- balsamic vinegar
- salt
- pepper
- Cut each ball of cheese in half crosswise and place the halves, cut side up on each plate. Cut the tomatoes. You can cut in half or quarter or slice them. Place the tomatoes around the cheese.
- Scatter the basil leaves on the salad. Drizzle lightly with extra virgin olive oil and balsamic vinegar. Sprinkle with salt and pepper. Go easy on balsamic vinegar, you can always add more but you can't take it out and you don't want to drown the salad with the dressing. Enjoy!
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