My burrata caprese salad highlights burrata as the star of a stunning, quick appetizer or sharable salad.
Ripe cherry tomatoes, fragrant fresh basil, tangy red onion and a generous ball of creamy burrata come together in a simple yet elegant Italian salad that’s perfect for entertaining or a light meal.
What’s a caprese salad with burrata?
Burrata is a fresh Italian cheese similar in flavor to mozzarella but even creamier. It has a mozzarella shell filled with stracciatella — a soft mix of cream, milk and shredded curds. When cut, the silky interior spills out, creating a luxurious texture that elevates any dish.
A burrata caprese is essentially a classic insalata caprese—tomatoes, basil and fresh cheese—topped with a whole ball of burrata for a richer, more dramatic presentation. The recipe originates from Campania in southern Italy, where both burrata and caprese salads are traditional.
Fun fact: Burrata is often made by hand, and its delicate process helps explain why fresh burrata can cost more than other cheeses.
What you’ll love
- Classic flavors with a twist: Creamy burrata pairs beautifully with juicy tomatoes, peppery basil and a bright dressing.
- Fast and easy: With just a handful of fresh ingredients, you can assemble this salad in minutes—ideal for a casual lunch or an impressive starter for guests.
- Show stopping: Breaking open the burrata at the table is always a crowd-pleaser as the creamy center flows into the salad.
- Flexible: The salad is a great base for variations—try different tomato varieties or add avocado, prosciutto or other ingredients to suit your taste.
About the ingredients
This salad looks sophisticated but is refreshingly simple. Use the freshest ingredients you can find for the best results.
Tomatoes: Choose ripe, juicy tomatoes. Cherry or grape tomatoes work beautifully, but larger or heirloom tomatoes are excellent too. A mix of colors is attractive on the plate.
Fresh basil: Essential for authentic caprese flavor—use plenty of fragrant leaves (about 1/3 cup or roughly 25 leaves).
Red onion: Not traditional but a few thin slices add a bright, sharp note. If you prefer, omit the onion or add a little garlic to the dressing instead.
Croutons: Optional, but they add pleasant crunch. Alternatively, serve with crusty bread or toasted olive oil toasts.
Burrata: Since it’s the centerpiece, buy the freshest burrata you can find. It’s typically packed in liquid to keep it moist. You may find burrata made from cow’s milk or buffalo milk—both are delicious.
For the simple dressing
Olive oil: Use a good-quality extra virgin olive oil for the best flavor.
Vinegar: White wine, red wine or apple cider vinegar all work. A drizzle of balsamic glaze on top is optional and adds sweet acidity.
Salt and pepper: Season to taste with freshly ground salt and pepper to bring the salad together.
How to make a burrata caprese salad
Follow these simple steps to assemble a perfect burrata caprese:
Step-by-step: The method below will help you get the best results. Full ingredient amounts appear later in the recipe section.
1. Halve the cherry tomatoes and place them in a medium salad bowl. If using larger tomatoes, slice or chop them into bite-sized pieces.
2. Add the thinly sliced red onion, croutons (if using) and most of the basil. Toss with the dressing—vinegar, extra virgin olive oil, salt and pepper. If you like, add a little balsamic glaze now or after plating.
3. Nestle the whole ball of burrata on top of the dressed salad. Finish with a little extra olive oil, and grind salt and pepper over the burrata to taste.
4. Serve immediately and, for the full effect, cut into the burrata at the table so the creamy center spills over the tomatoes and basil.
Helen’s top tips
- Buy the freshest burrata and keep it refrigerated until use. Once opened, eat it within a day or two for best flavor and texture.
- Use the best quality produce and oil you can find—ripe tomatoes, aromatic basil and a bright extra virgin olive oil make a big difference.
How to serve
This burrata caprese is a perfect summer side or an elegant appetizer. It pairs well with pizza, quiche, roasted chicken, pork chops or steak. Try it piled on toasted bread for bruschetta, stirred through pasta or served alongside a light main for an elevated meal.
Variations
- Make it a main: Toss the salad with cooked pasta, gnocchi, quinoa or another grain and finish with a drizzle of balsamic glaze.
- Peach burrata: In summer, swap or add sliced peaches for a sweet-savory twist.
- Add arugula and prosciutto: Peppery greens and salty cured ham add depth and texture.
- Pesto finish: Drizzle pesto over the salad in place of, or along with, fresh basil for a herbaceous boost.
Recipe FAQs
Burrata is a fresh cheese with a short shelf life. Check the package date when unopened, and once opened try to eat it within 1–2 days for the best quality.
The salad is best freshly made. You can assemble it a couple of hours ahead, but add the basil, dressing and burrata just before serving for peak texture and flavor.
Fresh mozzarella is the closest substitute. It won’t have the same creamy center, but a large ball or several small balls of fresh mozzarella still makes a delicious caprese-style salad.
More simple salad recipes
- A classic Greek salad or a cucumber, tomato and feta salad are great alternatives when you want other Mediterranean flavors.
- An orzo pesto salad or quinoa salad with crispy chickpeas are tasty options to serve alongside or as a main.
Burrata Caprese Salad Recipe
Ingredients
- 2 cups cherry tomatoes (about 14 ounces) or chopped larger tomatoes
- ¼ red onion, sliced thinly
- ¼ cup croutons optional
- ⅓ cup fresh basil about 25 leaves
- 1 ball burrata cheese (around 8 oz / 225 g, or use 3 small burratas)
- ¼ teaspoon salt, or to taste
- ⅛ teaspoon pepper, or to taste
- ½ tablespoon balsamic glaze optional
For the dressing
- 1½ tablespoons vinegar (white or red wine vinegar, or apple cider vinegar)
- 2 tablespoons extra virgin olive oil
Instructions
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Slice the cherry tomatoes in half and place them in a medium salad bowl. If using larger tomatoes, chop into medium chunks.
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Add the red onion, croutons (if using), basil, salt and pepper. Whisk the vinegar and olive oil, pour over the salad, and toss gently. Optionally drizzle a little balsamic glaze.
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Place the burrata on top of the salad and break into it at the table so the creamy center spreads through the salad. Serve immediately.
Notes
Ingredients: Use the ripest tomatoes and freshest basil available—these ingredients carry the dish.
Burrata: Choose the freshest package and enjoy within 24–48 hours of opening for best texture.
Substitutions: Use fresh mozzarella if burrata is unavailable, or use several small burratas instead of one large ball.
How to serve: Serve with toasted olive oil bread or as a side to grilled meats, pizza or quiche.
Variations: Try peaches in season, add arugula and prosciutto, or toss with cooked pasta or grains to make a main course.
Nutrition
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