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Burrata Caprese Salad

A fresh, elevated take on classic Caprese salad featuring creamy burrata, juicy tomatoes, vibrant basil pesto, and a sweet homemade balsamic glaze.

Prep Time 25 minutes
Cook Time 13 minutes
Servings 4 Servings
Calories
Author Kathleen

Ingredients

  • Salad

Salad

  • 2 balls (8 ounces each) burrata cheese
  • 4–5 large heirloom tomatoes, cut into thick slices
  • 1 teaspoon fine salt, divided
  • 1/2 teaspoon black pepper
  • fresh basil leaves, for garnish
  • 1-2 tablespoons good olive oil, for finishing

Homemade Balsamic Glaze

Basil Pesto

  • 2 cups fresh basil leaves
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup pine nuts or walnuts
  • 1 garlic clove
  • 1/3 cup olive oil, plus more as needed
  • 1/4 teaspoon salt

Instructions

  • Make the balsamic glaze: Add the balsamic vinegar and honey to a small saucepan over medium-high heat. Bring to a gentle boil and cook for 3 minutes. Reduce the heat to low and simmer for about 10 minutes, stirring occasionally, until reduced by about half and thick enough to coat the back of a spoon. Remove from the heat and let cool; it will continue to thicken as it sits.
  • Make the pesto: Add the basil, Parmesan, pine nuts, garlic, olive oil, and salt to a food processor or blender. Blend until finely chopped, scraping down the sides as needed. Add a little more olive oil, if necessary, until the pesto is spoonable but still thick.
  • Season the tomatoes: Arrange the tomato slices on a serving platter. Sprinkle them lightly with some of the flaky sea salt and let them sit for 5 minutes. This draws out their juices and makes the tomatoes taste sweeter and more flavorful.
  • Add the burrata: Tear the burrata into large, creamy pieces and arrange them over the tomatoes.
  • Finish the salad: Spoon dollops of pesto over the tomatoes and burrata. Drizzle with the balsamic glaze and a little good olive oil. Finish with the remaining flaky salt, black pepper, and fresh basil leaves. Serve immediately.