Burrata caprese salad is one of those dishes that looks far more impressive than the effort it takes. Fresh cherry tomatoes, creamy burrata, torn basil, and sweet balsamic glaze on a plate. Ten minutes, no cooking, and it’s the dish everyone will remember from the table.
This recipe was originally published on August 19, 2022 and was updated on June 25, 2026 with new tips.
The difference between this and a classic caprese is the cheese. Swap the mozzarella for burrata and the whole dish changes. Once you break it open, the creamy interior spills over the tomatoes and that’s really the whole point!
I make this every August when tomatoes are at their best. Cherry tomatoes work well all summer and are easy to halve but if you can get heirloom tomatoes from a farmers’ market, this is exactly the recipe to use them in.
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What Is Burrata?
Burrata is an Italian cheese made from mozzarella and cream. The outside is a firm mozzarella shell and the inside is stracciatella (a mixture of soft fresh curd and cream that spills out when you break it open).
It tastes similar to fresh mozzarella-it’s mild and milky-but the texture is completely different; Mozzarella stays firm all the way through and burrata doesn’t.
Most large grocery stores carry burrata near the fresh mozzarella. Specialty cheese shops almost always have it. Look for it packed in water and make sure to drain the liquid before using it.
Ingredients You’ll Need
- Cherry tomatoes. About 1.5 lbs, halved. The sweetest, ripest tomatoes you can find but in late summer, heirloom tomatoes are worth it.
- Burrata. One ball serves four. Take it out of the fridge 30 minutes before serving.
- Extra virgin olive oil. Use your good extra virgin olive oil, something that’s a little fruity. With so few ingredients, it’s very noticeable.
- Balsamic glaze. Not regular balsamic vinegar. The glaze is thicker, sweeter, and clings to the cheese and tomatoes instead of pooling at the bottom of the plate. You’ll find it near the vinegars at most grocery stores.
- Fresh basil. Torn, not chopped. Just a tablespoon scattered on top.
- Salt. Don’t skip this on the tomatoes.
How to Make It
Toss the cherry tomatoes with olive oil and salt. Arrange them on a plate or platter, leaving a space in the centre for the burrata.
To break open the burrata, hold it gently in your hands and use your thumbs to split it. Don’t use a knife. The creamy interior needs to spill out naturally over the tomatoes, and a knife makes that harder to control.
Scatter the torn basil over the top, drizzle with balsamic glaze, and finish with a little more olive oil. Serve immediately.
Variations
With arugula. Spread a couple of handfuls of arugula on the plate before adding the tomatoes. The peppery bite is really good against the creamy burrata.
With prosciutto. Drape 2-3 slices of prosciutto around the burrata before serving. Adds saltiness and a little bit more substance.
Summer peach caprese. Replace half the cherry tomatoes with sliced ripe peaches in July or August. The sweetness of the peach against the balsamic and the cheese is one of my favorite bites in the late summer.
Expert tips
- Bring the burrata to room temperature. Cold burrata is firm and doesn’t have the same creamy texture. Take it out about 30 minutes before you’re ready to serve.
- Don’t assemble ahead. The tomatoes release liquid quickly once dressed, and the burrata doesn’t hold well once broken. Halve the tomatoes an hour ahead if you need to, but assemble right before serving.
- Use balsamic glaze, not vinegar. Regular balsamic vinegar is too thin and acidic here. The glaze is sweeter and stays on the cheese. It’s a deliberate swap and it makes a real difference.
- Season the tomatoes. The salt on the tomatoes draws out their juices and flavours the whole plate. Don’t skip it.
Frequently asked questions
The outside of both is fresh mozzarella. But burrata has a soft, creamy centre made from cream and fresh curd (stracciatella). Once you break it open, the inside runs out. Mozzarella stays firm all the way through.
Mild and milky, similar to fresh mozzarella, but much richer in texture. The inside is like a very fresh ricotta crossed with cream. It’s not sharp or tangy at all.
Not fully assembled. The tomatoes release liquid once dressed, and the burrata doesn’t hold once it’s broken. You can halve and salt the tomatoes an hour ahead and keep them at room temperature. Assemble and serve right away.
Whatever is ripest and sweetest! Cherry tomatoes work well all summer. In August, heirloom tomatoes from a farmers’ market are worth the splurge, the colour and sweetness are unmatched.
What to serve this with
Serve this with a classic Italian sandwich with prosciutto and tomato for lunch or a homemade hot smoked salmon for dinner.
Burrata Caprese Salad with Balsamic Glaze
Ingredients
- 1.5 lbs cherry tomatoes, halved
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 1 burrata
- 1 tablespoon balsamic glaze
- 1 tablespoon torn fresh basil
Instructions
- Toss 1.5 lbs cherry tomatoes with 1 tbsp olive oil and ¼ tsp salt and arrange on a plate or bowl.
- Place 1 burrata in the center. Sprinkle with 1 tbsp torn fresh basil and drizzle with 1 tbsp balsamic glaze.
Notes
- While I am recommending cherry tomatoes, use whatever tomatoes are ripest and sweetest.
- To break open the burrata, hold it gently in your hands and use your thumbs to split it. You want the creamy interior to spill out naturally over the tomatoes.
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