Burrata Caprese Recipe

Prepare tomatoes

If using large tomatoes, core and chop into 1/2-inch pieces. If using cherry/plum tomatoes, halve or quarter them.

Heat 1 tablespoon olive oil in a medium nonstick skillet over medium heat. Add the finely chopped shallot and sauté 2–3 minutes until soft and translucent, not browned.

Add the chopped tomatoes, 2 tablespoons sugar, 1 tablespoon red wine vinegar, 1 teaspoon lemon juice, 1 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine and bring to a gentle simmer.

Reduce heat to low and simmer uncovered, stirring occasionally, for 15–20 minutes until the mixture is thickened and jammy. Mash gently with a spatula if you want a smoother jam. Taste and adjust seasoning (more sugar for sweetness or more vinegar for brightness). Remove from heat and let cool to room temperature.

Toast pine nuts in a small dry skillet over medium heat 2–3 minutes until fragrant and lightly golden. Watch closely to avoid burning. Remove from heat and let cool briefly.

In a small food processor or blender, combine basil leaves, toasted pine nuts, grated parmesan, 1 garlic clove, 1/2 teaspoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pulse to combine.

With the processor running, slowly stream in 4 tablespoons extra virgin olive oil until a smooth, spoonable pesto forms. Taste and adjust salt, lemon, or oil as needed. Transfer pesto to a small bowl and set aside.

Slice the heirloom tomatoes into 1/2-inch thick rounds or wedges, keeping sizes uniform. Arrange the tomato slices on a large serving platter or on individual plates, leaving space for burrata.

Place 2 burrata balls in the center or spaced evenly among tomato arrangements. Gently tear the burrata open with a small knife so creamy interior spills slightly onto the tomatoes.

Scatter 4 cups baby arugula around and between the tomatoes and burrata. Tuck fresh basil leaves among the tomatoes and arugula for bursts of flavor.

Spoon 2–3 tablespoons of the cooled tomato jam across the platter in small dollops over tomatoes and near burrata. Dot 1–2 teaspoons of basil pesto around the dish (or lightly drizzle if you prefer).

Drizzle 1 tablespoon extra virgin olive oil over the entire salad. Season with 1 teaspoon sea salt and 1 teaspoon freshly cracked black pepper, distributing evenly.

Finish by drizzling 2 tablespoons balsamic glaze (or a thin stream of aged balsamic vinegar) over the burrata and tomatoes. Serve immediately so burrata is creamy and tomatoes are at room temperature.