Caprese Salad Recipe

Prepare tomatoes

Wash the tomatoes and pat dry. Slice each tomato into 1/4-inch to 1/2-inch thick rounds (or for very large heirlooms, cut into wedges). Arrange the tomato slices on a large serving platter in a single layer or slightly overlapping, leaving a central space for the burrata.

Prepare burrata

Remove the burrata from the refrigerator about 10 minutes before serving to take off the chill. Gently place the whole burrata ball(s) in the center of the platter on top of the tomatoes. If using a large burrata and you prefer, tear it open just before serving so the creamy interior spills over the tomatoes.

Add basil

Tear the basil leaves (do not chop) to release aroma and scatter them evenly over the tomatoes and around the burrata. Reserve a few whole leaves for garnish if desired.

Season and dress

Drizzle the extra-virgin olive oil evenly over the tomatoes and burrata (about 3 tablespoons). Next, drizzle the aged balsamic vinegar in a thin stream over the salad (about 2 tablespoons). Sprinkle the sea salt evenly over the tomatoes and burrata, then finish with freshly ground black pepper to taste. If the balsamic is very thick or very sweet, use slightly less and add more olive oil if needed.

Optional bread

If serving with crostini or crusty bread, toast or grill slices until golden. Serve on the side so guests can spoon burrata onto bread along with tomato and basil.

Final assembly and serve

If you kept the burrata whole, tear it open now so the creamy center mixes with the tomatoes. Give the platter a gentle final drizzle of olive oil or a few more basil leaves as garnish. Serve immediately for best texture and flavor.