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Caprese Salad with Burrata Cheese

There are some great things to love about summer. I love that the weather is so nice that we can comfortably eat our dinners outside. I love that every day seems like vacation. I love iced tea and popsicles. I love that the biggest decision of the day is which pair of flip flops I’m going to wear. And I love that summer brings us the best tasting tomatoes… the kind that you’d like to eat just as you’d eat an apple. One of the best ways to enjoy tomatoes is in a Caprese Salad.

I put a little twist on my Caprese Salad and used Burrata Cheese in place of the classic fresh mozzarella.

If you’ve ever had burrata cheese, you know the appeal of the stuff. They’re sold as fresh mozzarella balls that are filled with mozzarella shreds that have been soaked in cream. Italian deli’s and markets with a good cheese section will carry burrata. The BelGioioso brand is easiest to find.

I was lucky enough to attend a luncheon a few days ago as a guest of Knorr USA. They invited a few bloggers to join them and world renowned Chef Marco Pierre White (London’s 3 Michelin star celebrity chef… who trained Gordon Ramsay and Mario Batali among others) at Seersucker Restaurant in San Diego. I sat right next to Chef Marco, and we chatted about kids and family and food and life. He looks a little scary, but he was intriguing and interesting and extremely nice. I could go on and on about everything he told me, but here’s what I’ll share: He said, “The more you do to food, the more you take away. Keep it simple and it will be best.

So I kept it simple with this salad… layering two colors of tomatoes, fresh basil, and slices of that wonderful, tender and creamy burrata cheese.

Pretty, isn’t it?

I co-hosted a dinner last week with Star Olive Oil. We invited local bloggers as well as bloggers who were in town for the BlogHer conference to join us at BiCE Restaurant in San Diego to sample dishes that were all prepared with Star Olive Oils. I really enjoyed their California Extra Virgin Olive Oil. And that’s what I drizzled on my tomatoes.

I topped it all off with a generous drizzle of reduced balsamic vinegar, sea salt, and a few turns of freshly ground pepper. And I called it dinner… with a glass of extra chilled Pinot Grigio. It’s simple, as Chef Marco suggested. And it’s definitely something to love about summer.

Yield: 2 servings

Prep Time: 15 min

Cook Time: 5 min

Caprese Salad with Burrata Cheese

A colorful, delicious and simple summer salad...


1/3 cup balsamic vinegar
1 large red tomato
1 large yellow tomato
2 balls of burrata cheese
fresh basil leaves
2 Tablespoons extra-virgin olive oil
salt and freshly ground black pepper


1. Reduce the balsamic: Bring balsamic vinegar to a boil in a small saucepan over medium heat. Reduce heat to low and simmer until reduced by at least half. It becomes a little bit thicker as it reduces. Remove from heat and chill until ready to drizzle on your salad (can be made ahead).

2. Assemble the two salads: On two plates, layer tomato, slice of burrata, and fresh basil- repeat. You should have enough to layer four tomato slices, three slices of burrata and several leaves of basil on each plate. Drizzle 1 Tablespoon of olive oil on each salad. Drizzle 1 Tablespoon of the reduced balsamic on each salad. Top with salt and freshly ground black pepper.


*If you can get your hands on some wonderful heirloom tomatoes, they would be perfect for this salad.
*If you cannot find burrata cheese, it's okay to use fresh mozzarella.


27 Responses to “Caprese Salad with Burrata Cheese”

  1. postedAug 8, 2011 3:12 AM
    Averie @ Love Veggies and Yoga

    I love those big, juicy looking tomatoes! And the yellow and red contrast, so pretty!

    And a big thank you to Bice, Star, and YOU for inviting me to the blogger dinner. It was wonderful seeing everyone!


  2. postedAug 8, 2011 4:23 AM

    Love this! Yum!

  3. postedAug 8, 2011 8:22 AM
    RecipeGirl's Mom

    I love Chef Marco’s idea of simple. Your colorful salad looks beautiful and it’s gluten free too! Yum.

  4. postedAug 8, 2011 9:41 AM

    Burrata is for sure one of the dreamiest cheeses on this earth! Thanks so much for sharing this with us!

  5. postedAug 8, 2011 9:43 AM

    Yum- I am obsessed with burrata so have to try this recipe!

  6. postedAug 8, 2011 9:53 AM

    Oh, girl. I’m drooling.

    Hope your dinner and weekend was fantastic!

  7. postedAug 8, 2011 10:16 AM

    Beaaaaaautiful! Seriously, I could snuggle up with those tomatoes, DEAR LORD.

  8. postedAug 8, 2011 11:20 AM

    What a beautiful way to plate the recipe! The vibrant colors of the tomatoes really pop. Yummy recipe.

  9. postedAug 8, 2011 1:29 PM

    what a gorgeous dish! i’m seriously craving some garden fresh tomatoes and good cheese

  10. postedAug 8, 2011 4:59 PM

    How delicious! I am going through a phase of eating gold and red Santini tomatoes at the moment – they are so fruity!
    Marco must be going global with the Knorr promotions – I remember reading an article on the same event for London based bloggers. By all accounts they had a great time πŸ˜‰

  11. postedAug 8, 2011 6:56 PM

    Looks so fresh and delicious.

    Cook Lisa Cook

  12. postedAug 8, 2011 7:21 PM

    Now that tomatoes are in season this is perfect. Love how simple caprese salads are! Love the pictures – the tomatoes are just perfect!

  13. postedAug 8, 2011 9:03 PM

    Beautiful presentation and colors! That is just why I simply love summer! It’s abundance of produce with difference colors, textures and flavors πŸ™‚

  14. postedAug 9, 2011 5:02 AM

    We’ve been making tomato, basil and mozzarella salad for a while and am glad to finally know its name. It’s a refreshing dish as a side or an entree on a hot summer day. You can see our rendition of it here: Mozzarella and Heritage Tomatoes with Basil.

    It’s nice to see such a large number of healthy recipes here. Although the cakes, cookies, tarts, and many other deserts shown in the food blogs are delicious and tempting, as one’s metabolism ages, more care must be taken to ensure one’s extended shelf life.

  15. postedAug 9, 2011 7:33 AM

    Just the perfect summer salad…the chef is so right isn’t he? No place quite like the kitchen to remember to KISS!

  16. postedAug 9, 2011 9:10 AM

    Beautiful salad! One of my favorites!

  17. postedAug 9, 2011 6:25 PM

    yum a summer fav in our home!

  18. postedAug 10, 2011 11:44 AM

    Love burrata and it looks perfect in this salad.

  19. postedAug 11, 2011 10:06 AM

    This is my all-time favorite salad – in fact I’m having a caprese sandwich for lunch. That cheese looks heavenly and I can’t believe I’ve never tried it!

  20. postedAug 12, 2011 7:19 AM

    Had a blast hanging out with you last week at BiCE. Aren’t those olive oils are amazing?! I like how you reduce the balsamic vinegar, seems it would coat the tomatoes better that way (yours are gorgeous, where did you find them?!).

    • postedAug 12, 2011 4:29 PM

      Had a great time w/ you too! Glad you could make it. Those are some tomatoes I found when we were staying back east. Wonderful Farmer’s Market tomatoes!

  21. postedAug 12, 2011 12:09 PM

    So simple, packed with flavor and wow dish.

  22. postedNov 26, 2011 4:28 PM

    Heavens… What a beautiful dish this looks like. I would have made a chiffonade out of some Basil to spread on the salad at the last minute and gobbled the whole plate down! No doubt about it, this dish is “Simply” exquisite!!!

  23. postedJul 15, 2012 8:12 AM

    Just picked up some burrata and found the center to be very liquidy. Is this correct? I would like to make a caprese but am worried that it will be too messy when I slice it. Any advice?

    • postedJul 15, 2012 9:35 AM

      The center of burrata is very creamy and soft (see the pic in the post of the fresh burrata… it kind of spills out a little). You should be able to maintain somewhat of a slice when you slice into it though. It’s so creamy and delicious- so much better than fresh mozzarella!

  24. postedJul 16, 2012 12:42 PM

    Thanks — it turned out great. I think the cheese needed an extra day in the fridge (or maybe it wasn’t chilled enough the first day?!)

  25. postedMay 26, 2017 1:56 PM

    Looks like recipe hasn’t been viewed in a long time…..that’s too bad….we have a very similar recipe and like’s delicious and makes a very nice presentation…ditto to your comment about finding nice heirlooms. Burrata is the better choice over freh mozzarella.

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