Burrata Caprese Salad
Needing a delicious summer salad? How about this twist on a traditional caprese salad? This tomato burrata caprese salad is just what you need for a fresh and delicious Italian inspired recipe. It’s low carb and gluten free too, so it’s perfect for a light and healthy meal, side salad or snack.
Servings: 4 servings
- 8 ounces cherry tomatoes
- 1 ounce fresh basil
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 8 ounces burrata cheese
- 1/2 teaspoon kosher salt (or sea salt, to taste)
- 1/4 teaspoon ground black pepper
Toss the tomatoes in a bit of olive oil, balsamic, salt and pepper. We like to halve the cherry tomatoes. If you’re using a large, heirloom tomato or other variety, you will want to cut them into slices.
Arrange the basil leaves around the tomatoes on the plate. Place the ball of burrata in the center of the tomatoes and basil. Drizzle everything with olive oil, balsamic vinegar, salt and pepper.
Gently break open the burrata with a spoon so the creamy center spills out. Drizzle the remaining balsamic vinegar, olive oil, salt and pepper. Dig in!
Enjoy fresh, these don't save very well.
- This salad is best enjoyed fresh, right away, and doesn't save well.
- Grab your favorite variety of tomatoes. In the summer, local heirloom tomatoes (from the farmer’s market) would be our top choice. In the off-season, we often opt for always sweet cherry tomatoes.
- Burrata is best used fresh. If you open a package before putting the salad together, make sure it’s no more than 3 days within using it. Burrata cheese can go bad sort of fast since it’s so fresh.
- Fresh sweet Italian basil is definitely what you need for this recipe, and use as much or as little as you want!
Calories: 223kcal | Carbohydrates: 4g | Protein: 10g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 40mg | Sodium: 299mg | Potassium: 155mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1049IU | Vitamin C: 14mg | Calcium: 322mg | Iron: 1mg