Burrata Caprese Recipe

Make reduction

Pour 1 cup balsamic vinegar into a small saucepan. Stir in 2 teaspoons granulated sugar. Bring to a gentle simmer over medium-low heat, then reduce heat to maintain a low simmer. Cook, stirring occasionally, until mixture is thickened and reduced to about 1/4 cup (approximately 12–18 minutes). It should coat the back of a spoon. Remove from heat and let cool to room temperature — it will thicken further as it cools.

Slice tomatoes

Rinse and dry the heirloom tomatoes. Using a sharp knife, slice tomatoes into 1/4-inch to 1/2-inch thick slices. Arrange slices in a single layer or slightly overlapping on a large serving platter.

Prepare burrata

Pat burrata balls dry with paper towels. Gently tear each burrata into halves or thirds depending on size and nest the pieces among the tomato slices, allowing the creamy interior to spill slightly for presentation.

Arrange basil and season

Tuck fresh basil leaves between and on top of the tomato and burrata pieces. Sprinkle 1 teaspoon sea salt evenly over the tomatoes and burrata, then add 1 teaspoon freshly ground black pepper. If using flaky sea salt for finishing, reserve it to add at the end for texture.

Dress with oil and reduction

Drizzle 3 tablespoons extra virgin olive oil lightly over the entire platter. Using a spoon or squeeze bottle, artistically drizzle the cooled balsamic reduction across the tomatoes and burrata. Taste and if desired, finish with a light sprinkle of flaky sea salt. Scatter microgreens or arugula around the edges if using.

Serve immediately at room temperature so the burrata is soft and creamy. Provide crusty bread or crostini on the side for spreading. Leftover balsamic reduction can be refrigerated in an airtight container for up to 2 weeks.