Burrata Caprese: A Simple Summer Salad with Creamy Burrata Cheese and Cherry Tomatoes

If there’s one dish I return to every summer, it’s a Burrata Caprese salad. It’s effortless, fresh, and stylish enough to serve when hosting. But also, simple enough to enjoy solo on a sunny afternoon. The original recipe is typically made with buffalo mozzarella, but I much prefer burrata because I think this delicate pouch of mozzarella filled with stracciatella and cream brings a richer, creamier finish that feels more indulgent without any extra effort. And especially when it splits open over juicy tomatoes and pools into golden olive oil. Upff chef’s kiss!

Now, while most versions feature heirloom tomatoes, you don’t have to overthink it. I actually made this using a mix of small tomatoes, red and golden cherry varieties, that were already in my fridge. They were ripe, sweet, and needed using up, which made this dish not only delicious but a smart way to reduce food waste and a way use up leftovers for a salad. The result? A quick, elegant meal that feels fresh but requires zero fuss.

That said, please remember this Burrata Caprese recipe reflects a single serving, but it’s easy to customise or scale up the ingredients to feed more. A perfect starter for summer entertaining, or a light, no-cook dinner when you just want something satisfying and beautiful.

Burrata Caprese Salad Recipe

Key Ingredients for Making this Caprese

  • 1 fresh burrata ball (approx. 125g)
  • 10–15 small tomatoes (like cherry or baby plum), halved
  • A few fresh basil leaves
  • 1 tbsp extra virgin olive oil
  • 1 tsp balsamic glaze or aged balsamic vinegar
  • Flaky sea salt (like Maldon)
  • Freshly ground black pepper
  • Optional: 1 slice of sourdough or focaccia, lightly toasted

How to Make a Burrata Caprese Salad with Cherry Tomatoes

Fresh cherry tomatoes sliced for Burrata Caprese salad – a simple, vibrant base for a classic Italian summer dish.
  1. Halve your tomatoes: Arrange them on a plate. Feel free to mix colours and sizes for visual interest.
  2. Add the burrata: Place it in the centre and gently tear it open. Let that creamy centre melt into the tomatoes.
  3. Season generously: Add flaky sea salt and a few twists of freshly ground black pepper.
  4. Drizzle with olive oil and balsamic. Then finish with a swirl of high-quality olive oil and just a touch of balsamic glaze for contrast.
  5. Tuck in the basil: Tear and scatter the basil leaves for aroma and colour.
  6. Serve at room temperature: Enjoy immediately with crusty bread to soak up the juices.

Burrata Caprese Allergen Information


Contains:

  • Dairy: Burrata cheese (milk)
  • Gluten: If served with bread (substitute with gluten-free bread if required)
  • Sulphites: May be present in balsamic glaze or aged vinegar

*Always check ingredient labels when cooking for someone with allergies.

This is Caprese, reimagined for real life. You don’t need heirloom tomatoes or an Italian villa to enjoy the beauty of this dish. It’s flexible, fast, and full of flavour. Using what you have on hand—like ripe cherry tomatoes—is both practical and delicious. No waste, no drama, just good food

Tips

  • Store your burrata at room temp for 30 mins before serving for the creamiest texture.
  • Use a mix of red, golden, and even dark cherry tomatoes for colour contrast.
  • Add lime zest or a squeeze of citrus for a brighter twist (as seen in the photo!).

A Bit of Caprese History

Burrata Caprese salad on a white plate with cherry tomatoes and basil, styled with a fork, spoon, and green cloth napkin on a table.

The Caprese salad, or Insalata Caprese, hails from the island of Capri, just off the coast of Naples in southern Italy. Known for its simplicity and balance, the dish celebrates the classic trio of fresh tomatoes, mozzarella, and basil. A combination that famously mirrors the colours of the Italian flag: red, white, and green.

It’s often served as an antipasto in homes and restaurants across the country. Whether you’re dining al fresco in Amalfi or grabbing a quick bite in Rome, you’ll see some version of Caprese on almost every menu. And yes, it’s usually paired with crusty bread, a generous drizzle of olive oil, and a glass of chilled white wine.

What Makes Burrata Caprese a Must-Try Dish in Italy

If you’re ever travelling through Italy, especially in the summer, this is one of the first dishes you should try. Though traditionally made with buffalo mozzarella, many modern trattorias now offer it with burrata, especially in regions like Puglia, where burrata originates.

It’s a no-cook classic that perfectly captures the Italian approach to food: quality over complexity, freshness over fuss. And the best part? You can easily recreate it at home with just a few good ingredients and five minutes to spare.
Whether you’re cooking for one, planning a stylish summer starter, or just using up what’s in your fridge, this Burrata Caprese salad proves that simplicity and beauty can absolutely coexist. It’s elegant without being extra, and a reminder that food can be both functional.

Enjoy!

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