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Burrata Cheese Caprese Salad is the perfect summer salad, appetizer, light lunch, or side dish with dinner. This cool and refreshing dish features juicy cherry tomatoes, spicy red onion slices, creamy burrata cheese, fragrant basil, and a drizzle of olive oil and balsamic reduction.

Easy to prepare and bursting with flavor, it’s a fun twist on a classic caprese salad.

Burrata cheese balls on a bed of cherry tomatoes, basil strips, and red onion slices.

The simple dish highlights the importance of using fresh, high-quality ingredients like fresh tomatoes, good olive oil, fresh burrata cheese, in Italian cuisine.

It is the perfect light dish to serve during warmer weather, which also happens to be tomato season. It’s almost like it was planned that way.

This recipe was written for two servings, but it can easily be doubled or tripled to serve at your next dinner party. Seriously, it’s that good. Your guests will be impressed for sure!

Burrata Caprese Ingredients

Burrata cheese caprese salad ingredients.

Cherry Tomatoes: Ripe cherry or grape tomatoes, which are halved. A pint of colorful tomatoes can also be used for added visual interest.
Burrata Cheese: Fresh burrata is a soft cheese made from mozzarella and cream, with a creamy texture. It is best served fresh and at room temperature to fully enjoy its creamy center..
Basil: Fresh basil leaves are essential for the traditional Caprese flavor.
Red Onion: Adds a subtle crunch and a burst of color to this dish. The thin slices allow the onion to blend well with other ingredients without overpowering them.
Olive Oil: High-quality extra virgin olive oil is drizzled over the dish.
Balsamic Reduction: A balsamic reduction or glaze adds a sweet and tangy flavor.
Salt and Pepper: Sea salt helps to balance the flavors and black pepper adds another dimension to the overall taste of this dish.

Check out the printable recipe card below for the complete recipe and detailed instructions.

What is Burrata?

Burrata is a fresh Italian cheese made from cow’s milk. It is known for its unique texture and rich flavor.

It has an outer shell made of solid mozzarella cheese, and the inside is filled with stracciatella and cream, which gives it a soft, creamy, and spreadable texture.

Burrata has a delicate, milky taste with a hint of sweetness.

Burrata cheese originated in the Apulia (Puglia) region of Italy in the early 20th century as a way to use up leftover mozzarella curds.

Two burrata cheese balls nestled in cherry tomato halves with basil and red onion strips drizzled with olive oil and balsamic glaze.

Uses:

Appetizers: Use in salads, like the Peach Burrata Salad with Berries, or as part of an Easy Italian Charcuterie Board.
Pasta Dishes: Add to pasta for a creamy finish.
Pizza Topping: Use as a topping for gourmet pizzas.
Bread: Spread on crusty bread or crostini.

Why is it called Caprese?

The name “Caprese” refers to the island of Capri, located in the Campania region of Italy. The dish “Insalata Caprese” (Caprese Salad) is believed to have originated on this island.

Some say that Caprese salad represents the colors of the Italian flag with its red tomatoes, white mozzarella, and green basil, celebrating Italian heritage and cuisine. That works for me!

Need more inspiration for appetizers? Check out my Appetizers recipes page!

How to make Caprese Salad

Tomatoes: Slice the tomatoes in half and arrange them on a serving platter or bowl.

Burrata: Place the ball of burrata cheese on top of the tomatoes (mine is two 4-ounce balls) or scatter smaller pieces over the tomatoes.

Basil and Red Onion: Garnish with fresh basil leaves and thin red onion slices, tucking them between the tomato slices and burrata.

Drizzle: Drizzle extra virgin olive oil generously over the tomatoes and burrata.

Balsamic Reduction: Add a drizzle of sweet balsamic glaze over the top for an extra layer of flavor.

Season: Sprinkle with flaky sea salt and freshly ground black pepper to taste.

Two creamy burrata cheese balls on a bed of cherry tomato halves with basil and red onion slices.

This dish pairs well with crusty bread, air fryer crostini, or a light green salad. It can also be served as a side dish to grilled meats or fish – like grilled steak and shrimp.

Need a refreshing cocktail idea? Check out my Limoncello Spritzer and Watermelon Basil Lemonade.

Wine pairing? Sauvignon Blanc’s high acidity and herbaceous notes complement the fresh basil and tomatoes while balancing the richness of the burrata.

Prosecco (Italian sparkling wine) is light, slightly sweet, and bubbly, making it a refreshing pairing that cuts through the creaminess of the burrata.

A light-bodied Pinot Noir with soft tannins and red fruit flavors also works well with a Caprese salad, offering a subtle contrast to the creamy burrata and acidity of the tomatoes.

How to chiffonade fresh basil

Neatly stack several fresh basil leaves on top of each other on a cutting board. Tightly roll the stack into a cylinder shape in either direction, long side or the short side.

Slice the cylinder into thin strips with a sharp knife. Separate the strips with your fingers.

Basil leaves cut into thin strips on a cutting board.

Serving and Storage Tips:

Serve the creamy burrata caprese salad immediately, ideally with crusty bread on the side to soak up the delicious juices and olive oil.
Place any leftover caprese salad in an airtight container or cover the salad bowl tightly with plastic wrap or a lid.
If possible, store the tomatoes, burrata, and basil separately from any dressing or olive oil. This helps prevent the tomatoes from becoming too soggy.
Burrata caprese salad is best enjoyed fresh, so try to consume the leftovers within 1-2 days for optimal flavor and texture. The tomatoes and basil may wilt over time, the red onion will overpower everything, and the cheese can lose its creamy texture.
You can customize the dish by adding ingredients like sliced avocado, roasted red peppers, or prosciutto for added flavor and variety.
If cherry tomatoes are not available, substitute Roma tomatoes, or vine ripe tomatoes in clusters and slice into thick slices. You may want to remove the seeds from larger tomatoes.

I saw this Tomato Caprese with Fresh Burrata on Carrabba’s summer menu and I knew that I had to recreate it for myself. What do you think?

Did you try this recipe? I’d love to see it!
Tag @cookingwithcurls on Instagram & Facebook and leave a ⭐️⭐⭐⭐⭐ review below!

Enjoy!!