A simple, elegant Italian-inspired salad featuring creamy burrata, juicy ripe tomatoes, fresh basil, extra-virgin olive oil, and balsamic glaze. It is perfect as an appetizer, side dish, or light lunch.
Prep Time
10 minutes
Cook Time
0 minutes
Total Time
10 minutes
Servings
4
Ingredients
- 2 large ripe tomatoes, sliced into thick rounds
- 2 balls fresh burrata cheese, about 4 ounces each
- 1 cup fresh basil leaves
- 2 tablespoons extra-virgin olive oil
- 1–2 tablespoons balsamic glaze
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon toasted pine nuts, optional
- 1 teaspoon lemon zest, optional
- Fresh basil leaves for garnish
Instructions
- Wash and thoroughly dry the tomatoes and basil.
- Slice the tomatoes into thick rounds or wedges.
- Arrange the tomato slices evenly on a large serving platter.
- Place the burrata balls in the center or between the tomato slices.
- Gently tear open the burrata slightly so the creamy center becomes visible.
- Scatter the fresh basil leaves over the tomatoes and burrata.
- Season everything with sea salt and freshly ground black pepper.
- Drizzle the extra-virgin olive oil evenly over the salad.
- Drizzle the balsamic glaze over the top.
- If desired, sprinkle with toasted pine nuts and a little fresh lemon zest.
- Serve immediately with crusty bread, grilled chicken, fish, or as a light standalone meal.
Nut Information
This recipe is naturally nut-free if the pine nuts are omitted.
- Pine nuts are optional.
- Despite their name, pine nuts are edible seeds, but they are commonly treated as a tree-nut allergen in food allergy discussions.
- For a completely nut-free version, leave out the pine nuts.
- Check packaged balsamic glaze and other ingredients for allergen or cross-contact warnings if preparing the salad for someone with a nut allergy.
- Do not substitute almond, walnut, or other nut-based toppings if you need the recipe to remain nut-free.
Nutrition Information
Approximate per serving, depending on the size of the burrata and amount of oil and glaze used:
- Calories: 300–350
- Protein: 11–13 g
- Carbohydrates: 8–10 g
- Fat: 25–29 g
- Fiber: 2 g
- Sugar: 5–7 g
- Sodium: 350–450 mg
Recipe Tips
- Use tomatoes that are ripe, firm, and flavorful.
- Bring burrata to room temperature for about 15–20 minutes before serving for the best texture.
- Use good-quality extra-virgin olive oil because it is a major flavor component.
- Add the balsamic glaze immediately before serving.
- Avoid adding too much salt because burrata already has some natural saltiness.
- For extra flavor, add a small amount of freshly grated lemon zest.
- For a low-carb version, serve without bread and use balsamic glaze sparingly.
Frequently Asked Questions
Can I use mozzarella instead of burrata?
Yes. Fresh mozzarella works very well, although burrata has a softer and creamier center.
Can I prepare this salad ahead of time?
You can slice the tomatoes and prepare the ingredients a few hours ahead. For the best texture, add the burrata, olive oil, and balsamic glaze shortly before serving.
Is Burrata Caprese Salad keto-friendly?
Yes. The salad can fit into a keto-style meal because tomatoes contain relatively few carbohydrates and burrata is low in carbohydrates. Use balsamic glaze in moderation.
Can I make it completely nut-free?
Yes. Simply omit the pine nuts and check packaged ingredients for allergen statements.
What can I use instead of balsamic glaze?
You can use a small drizzle of regular balsamic vinegar, although it will be thinner and less sweet.
Can I add avocado?
Yes. Diced or sliced avocado makes the salad creamier and adds healthy fats.
How long does it last in the refrigerator?
For the best quality, eat it the same day. If necessary, refrigerate leftovers in an airtight container and consume within about 24 hours.
Can I add protein?
Yes. Grilled chicken, shrimp, salmon, or sliced grilled steak can turn it into a more filling meal.
What type of tomatoes are best?
Heirloom, beefsteak, Roma, cherry, and vine-ripened tomatoes all work well. Choose tomatoes that are ripe and flavorful.