This burrata caprese is a delicious summer salad featuring spring mix, fragrant basil leaves, fresh tomatoes, creamy burrata cheese, rich olive oil, and tangy, sweet balsamic glaze. It's an easy side dish, light meal, or appetizer!
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- Why You'll Love This Caprese Salad Recipe
- What You'll Need for this Burrata Caprese Recipe
- Recommended Equipment
- How to Make Tomato Burrata Salad
- Variations & Substitutions
- How to Store Tomato Salad with Burrata
- Frequently Asked Questions (FAQs)
- How to Serve this Burrata Caprese Salad
- Expert Tips
- More Salad Recipes to Try
- 📖 Recipe
- 💬 Comments
Why You'll Love This Caprese Salad Recipe
Caprese salad: a classic dish believed to have originated in Capri with colors representing the Italian flag.
It's one of my favorite recipes when tomato season rolls around. It takes the light, fresh flavors of a traditional caprese salad to the next level with the creaminess of burrata.
This delicious, fresh burrata salad combines spring mix, juicy tomatoes, sweet, earthy basil, and soft and creamy burrata cheese with a simple dressing of sweet, tangy balsamic glaze, and a drizzle of olive oil.
At its heart, it's a simple recipe with simple ingredients, but it's just so delicious.
You'll also love the texture of this salad. Crisp lettuce, soft tomatoes and burrata, and a velvety olive oil and balsamic drizzle come together in an extremely satisfying bite.
Finished with flakey sea salt and freshly ground black pepper, this salad will have you making trips to the farmer's market every week.
You can make this burrata salad for lots of different occasions. It's an easy, quick, simple-to-make side dish, a wonderful lunch, or a satisfying light dinner. It's great at summer barbeques, potlucks, parties, and other gatherings.
Plus, it's adaptable. Swap the spring mix for peppery arugula, the burrata for mozzarella cheese, or the dressing for a quick vinaigrette to enjoy this salad lots of ways!
What You'll Need for this Burrata Caprese Recipe
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- Spring Mix I like to use spring mix for its variety of colors and textures and its light flavor. You could also use arugula or baby spinach if you prefer.
- Ripe Tomatoes Cherry tomatoes, grape tomatoes, or sun golds are best for this salad. If you prefer tomato slices, I like to use heirloom tomatoes here for an extra pop of color. You can also use regular globe tomatoes or roma tomatoes.
- Fresh Burrata Cheese You should be able to find burrata in the cheese section of most grocery stores. If you can't find it, the next best option would be another soft Italian cheese like fresh mozzarella balls.
- Fresh Basil Adding fresh basil to this salad adds a little bit of savory, floral flavor to the overall dish. I don't recommend substituting this ingredient. If you do not have fresh basil available, you could use basil oil in place of olive oil.
- Extra Virgin Olive Oil A good olive oil would be best here because the dish is quite simple, so you'll be able to taste all of the individual ingredients well.
- Balsamic Vinegar A good quality vinegar would also be best. It will produce the best quality and consistency of balsamic reduction.
- Flaky Sea Salt This may also be labeled finishing salt. A bit of flaky salt adds a lovely bit of flavor and texture to the dish. If you don't have any on hand, try a sprinkle of kosher salt instead.
- Black Pepper Freshly ground black pepper will add more flavor to the dish than pre-ground pepper. I like to use these Malabar black peppercorns and grind them myself as needed.
How to Make Tomato Burrata Salad
Step One: Slice tomatoes in half lengthwise.
Step Two: Make the balsamic glaze. Bring the balsamic vinegar up to a boil and down to a simmer until the balsamic reduces enough to cover the back of a spoon. Set the reduced balsamic vinegar aside while you prepare the salad.
Step Three: Place the spring mix, fresh basil leaves, and halved cherry tomatoes on a plate or platter. Add a ball of burrata, breaking it into smaller pieces if desired.
Step Four: Drizzle with olive oil and balsamic glaze, sprinkle with flakey sea salt and pepper, and serve.
Variations & Substitutions
- Prosciutto: Try adding a bit of prosciutto for extra salty, savory flavor.
- No Greens: Leave out the spring mix and swap the cherry tomatoes for full-sized heirloom tomatoes for a classic caprese salad.
- Arugula: For another play on this Italian salad, use arugula in place of spring mix for an easy arugula burrata salad!
- Add Pesto: Fresh pesto like this almond pesto adds another element of freshness and richness to this dish.
- Add Pasta: Cook and then cool your favorite short pasta shape, like farfalle, and mix it in with the tomatoes, cheese, basil, olive oil, and balsamic for a Caprese pasta salad.
How to Store Tomato Salad with Burrata
Fridge: I recommend storing the salad greens and basil in a separate airtight container from the olive oil and balsamic glaze, and adding the cheese when ready to serve. Leftover burrata should last for 5 days in the fridge.
Freezer: I do not recommend freezing this dish.
Reheating: There is no need to reheat this dish, but if you'd like to remove some of the chill, allow it to sit out on the counter for about 30 minutes until it comes to room temperature.
Frequently Asked Questions (FAQs)
Burrata is a semisoft Italian cow's milk cheese made with mozzarella and cream. It has creamy curds on the inside and a bouncy mozzarella cheese outer shell. It's rich, milky, and buttery with a very creamy texture.
Burrata can be served in many different ways. It's excellent in salads, served as a part of an antipasto plate, or with a piece of crusty bread. It's also great in pasta and on pizza.
Balsamic glaze is excellent as a dressing on salads, like caprese salad, drizzled on fresh fruit, over meats, or on roasted vegetables.
How to Serve this Burrata Caprese Salad
This easy salad is best served with Italian dishes and summer meals. It's simple enough for a family dinner and elegant enough for a dinner party. Try pairing it with some of the recipes below.
Fresh Salads: Serve it with a mix of salads for a summer party. Try this orzo pesto salad, this fresh side salad, and a delicious Thanksgiving fruit salad (don't be fooled by the name, it's perfect for all seasons!)
Lunch: Serve this dish by itself or with a piece of crusty bread for a light lunch/Looking for a wine to have with your meal?
Looking for a wine to have with your meal? Use this guide for food and wine pairing tips!
- Use a paring knife. I recommend using a paring knife to cut the burrata before serving to expose the creamy center and cheese curds. This creates a beautiful presentation that guests love.
- Choose the best tomatoes. To pick the best tomatoes, choose ones that are firm, a good weight for their size, and free of dark spots or blemishes. The top of the tomatoes should have a strong aroma.
- Try adding sugar. If your balsamic glaze is taking a long time to reduce, you can add a bit of sugar to speed up the process.
More Salad Recipes to Try
Burrata Salad with Balsamic Glaze
- Make one recipe for balsamic glaze or measure store-bought glaze. Reserve 2 tablespoons (or more to taste) for the burrata salad and refrigerate the remaining glaze.
- Halve the cherry tomatoes.
- Arrange the spring mix, fresh basil, and cherry tomatoes on a plate.
- Add the burrata.
- Drizzle the salad with balsamic glaze, olive oil, freshly ground black pepper, a pinch of flakey sea salt, and serve.
- If your balsamic glaze is taking a long time to reduce, you can add a bit of sugar to speed up the process.
- You can swap the spring mix for arugula or another similar green.
- If you can't find burrata, try using a fresh mozzarella ball.
- Fridge I recommend storing the salad greens and basil separate from the olive oil and balsamic glaze, and adding the cheese when ready to serve. Fresh burrata should last for 5 days.
- Freezer I do not recommend freezing this dish.