Caprese Salad Recipe
burrata cheese, heirloom tomatoes, basil, aged balsamic, olive oil, sea salt
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Ingredients
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Salad
Method
Salad
- 1
Prepare tomatoes
Wash the heirloom tomatoes and pat dry. Slice into 1/4 inch to 1/2 inch thick rounds or wedges depending on size and shape. Arrange the tomato slices on a large serving platter with slight overlap, leaving some spaces for the burrata.
- 2
Prepare burrata
Remove burrata from the refrigerator 15–20 minutes before serving to come to room temperature. Just before plating, gently tear open the outer casing of the burrata and place whole balls or halves on the platter on top of and between the tomato slices, allowing the creamy center to be visible.
- 3
Assemble basil
Pick large basil leaves whole and tear smaller ones in half. Scatter the basil leaves evenly over the tomatoes and burrata to distribute aroma and color.
- 4
Dress the salad
In a small bowl or measuring cup, whisk together the extra-virgin olive oil and aged balsamic vinegar. Drizzle this mixture evenly over the tomatoes, burrata, and basil. Make sure the burrata gets a little of the dressing so the interior becomes glossy.
- 5
Season
Lightly sprinkle sea salt and freshly ground black pepper over the entire salad. If using flaky sea salt, add a very small pinch over the burrata for texture and finish.
- 6
Serve
Serve immediately while the burrata is soft and the tomatoes are fresh. Offer crusty bread alongside to soak up the creamy burrata and dressing. Leftovers are best eaten the same day.