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.

Course Appetizer, Salad, Side Dish

Cuisine Italian

Keyword caprese salad recipes

Prep Time 25

Cook Time 13

Total Time 38

Servings servings

Calories 691kcal

Author Kathleen

Make the balsamic glaze: Add the balsamic vinegar (1 cup) and honey (2 tablespoons) 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 (2 cups), Parmesan (1/3 cup), pine nuts (1/4 cup), garlic (1 clove), olive oil (1/3 cup), and salt (1/4 teaspoon) 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 (1-2 tablespoons). Finish with the remaining flaky salt, black pepper (1/2 teaspoon), and fresh basil leaves. Serve immediately.

Use room-temperature burrata. Cold burrata won’t have the same creamy texture. Letting it sit out briefly before serving makes a huge difference.
Salt the tomatoes first. This is one of the easiest ways to make tomatoes taste better. The salt draws out moisture and intensifies their flavor.
Don’t overdress the salad. The burrata should stay the star. Use just enough pesto and balsamic glaze to enhance the salad without covering everything.
Use flaky salt at the end. Flaky salt adds little pops of crunch and flavor that make the salad taste restaurant-quality.