This Heirloom Burrata Caprese Salad is a step-up from the caprese you’re used to. Juicy heirloom tomatoes topped with fresh basil and burrata make this the best appetizer to enjoy at home or with friends all summer long. It couldn’t be easier to make and requires nothing but chopping!
I remember when I wouldn’t touch caprese with a 10 ft pole! I hated tomatoes and every bite had too much mozzarella. So glad my palette has developed since then because I really was missing out. Now, this Heirloom Buratta Caprese Salad is my newest addiction.
What Are Heirloom Tomatoes?
Before writing this, I didn’t know much about heirloom tomatoes except for the fact that they’re highly sought after and known to be “the best.” After some research, I learned that heirloom tomatoes are made by farmer’s selecting seeds from the best crop, and passing it down year after year. As a result, they’re much tastier than the genetically modified ones that we typically find at grocery stores. Not to mention, they’re just beautiful to look at! Typically, heirloom tomatoes are in season from late summer into the fall. I was able to find them on sale recently at Whole Foods, which is how this recipe came about.
What is Burrata?
Good question! Burrata is so trendy nowadays, which makes me happy because I think it’s wayyy better than normal mozzarella. Burrata originates from Southern Italy and has since become very popular all over the world. Essentially, it’s a thin outer shell of mozzarella (like a casing) filled with a soft mixture of mozzarella and cream. Because of the soft interior, it’s great for spreading and doesn’t feel like it’s clogging your throat the way a thick piece of traditional mozzarella can sometimes (lol).
Burrata can be found in the refrigerated cheese section of your grocery store, right near the mozzarella. It’s best when eaten fresh and at room temperature!
What You Need to Make Heirloom Burrata Caprese Salad
- Heirloom Tomato: If you can’t find the heirloom variety, you can substitute for the beefsteak variety but it may be less flavorful.
- Cherry or Grape Tomatoes: Optional, but it makes the dish look pretty!
- Olive Oil
- Fresh Basil
- Pesto: Optional but it really brings out the basil flavor.
- Balsamic Vinegar or Glaze: Also optional but encouraged. I would recommend glaze because it’s thicker and sticks to the tomatoes better. But, I didn’t have any on hand so I used vinegar and it still tasted great.
- Salt + Pepper
How Do Heirloom Burrata Caprese Salad Leftovers Store?
Unfortunately, this recipe doesn’t store well. It is best eaten fresh. However, I did end up having a bit extra which I stored in an airtight container in the fridge for a couple hours and it was fine! I just wouldn’t recommend storing it for more than 1 day.
I don’t think you’ll run into this problem anyways, because it’s so addicting! Especially if you bring it to a gathering, everyone will eat it up before you even think about having leftovers.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for more salad recipes?
- Thai Quinoa Salad (Gluten Free & Vegan)
- Copycat Sweetgreen Crispy Rice Bowl
- Mexican Street Corn Rice Salad
Heirloom Burrata Caprese Salad
Equipment
- Sharp knife
Ingredients
- 1 large heirloom tomato sliced
- 6 cherry or grape tomatoes halved
- 1 ball of burrata
- fresh basil
- olive oil
- salt + pepper
Optional:
- pesto
- balsamic vinegar or glaze
- toasted baguette slices
Instructions
- Take burrata out of the fridge about 30 minutes before serving, as it tastes best when it is at room temperature.
- Meanwhile, wash and slice your tomatoes. The heirloom tomatoes should be cut into medium-thick slices. The grape/cherry tomatoes are optional but make the dish look pretty!
- Lay out the heirloom tomatoes on a serving plate. Drizzle with a bit of olive oil. Top with the grape/cherry tomatoes and basil leaves.
- Once the burrata is at room temperature, place it in the center of the tomato plate. Break it open down the middle with your fingers or a knife.
- Drizzle on some pesto and balsamic glaze. Season with salt and pepper.
- Enjoy as is or with some toasted slices of baguette! Best eaten fresh, but can be stored in the fridge for a few hours if needed.
Video
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie on Instagram and/or hashtag it #munchinwithmaddie.