Burrata Caprese Salad Recipe

Make Burrata Caprese Salad Recipe now: creamy burrata, marinated tomatoes, garlic crostini, and a glossy balsamic reduction.

Ingredients

• 1/2 cup (120 ml) good-quality balsamic vinegar
• 2 teaspoons (8 g) honey or granulated sugar (optional, for a slightly sweeter reduction)
• 1 small baguette (about 8 oz / 225 g), sliced on a slight diagonal into 1/2-inch (1.3 cm) thick slices
• 2 tablespoons (30 ml) extra-virgin olive oil, plus more for finishing
• 1 small garlic clove, peeled and halved crosswise
• 12 oz (340 g) ripe tomatoes (such as mixed heirloom, Roma, and cherry), cored and sliced into 1/4-inch (0.6 cm) rounds or wedges; cherry tomatoes halved
• 1 ball fresh burrata cheese, 8 oz (225 g), drained and brought to cool room temperature (sit out of the refrigerator for 20–30 minutes)
• 1/4 teaspoon fine sea salt, plus more to taste
• 1/8 teaspoon freshly ground black pepper, plus more to taste
• 6–8 large fresh basil leaves, stacked and cut into thin ribbons (chiffonade), plus a handful of small basil leaves for garnish
• 1 teaspoon flaky sea salt (such as Maldon), for finishing (optional)
• 1–2 teaspoons extra-virgin olive oil, for final drizzle (in addition to the 2 tablespoons above)
• 2–3 tablespoons balsamic reduction (made from the vinegar above), for drizzling

Instructions

Step 1: Make the balsamic reduction

Warm a small, heavy-bottomed saucepan of balsamic with a bit of honey (or sugar) just until it comes to a gentle simmer, then lower the heat and let it slowly concentrate until syrupy and glossy, stirring occasionally. Remove from heat and let it cool to a thick but pourable glaze; if it tightens too much, whisk in a few drops of water to loosen. Keep the reduction in a small jar or ramekin so it’s ready to drizzle; this step sets the glossy, sticky counterpoint to the creamy burrata.

Step 2: Toast the crostini and finish with garlic

Brush the baguette slices lightly with olive oil and toast until edges are golden and centers feel dry and crisp. As soon as the crostini are warm, rub the cut side of a halved garlic clove over each slice so they pick up a whisper of raw garlic aroma without overpowering. Transfer the crostini to a cooling tray or the same rectangular tray used for toasting and set aside to come to warm room temperature; the bread will be crisp but tender enough to scoop up creamy burrata.

Step 3: Season and macerate the tomatoes

Arrange the sliced heirloom, Roma, and halved cherry tomatoes in a shallow serving plate, drizzle with extra-virgin olive oil, and sprinkle with fine sea salt and freshly ground pepper. Gently turn so each slice glistens; allow the tomatoes to rest at room temperature for 10–15 minutes so the salt draws out juices and forms a lightly seasoned, glossy dressing in the bottom of the plate—this concentrated tomato brine is key to an amplified, ripe tomato flavor.

Step 4: Prepare the burrata and basil

Bring the burrata to cool room temperature, pat away excess moisture without piercing the outer shell, and gently tear it into 4–6 large pieces so the creamy interior spills out in soft, pillowy folds. Stack the basil leaves, roll into a loose cigar, and slice into thin ribbons (chiffonade), reserving a few small whole leaves for garnish. Keep the torn cheese pieces on a small plate and the basil ribbons in a little bowl ready for scattering.

Step 5: Assemble, finish, and serve

Nestle the torn burrata pieces over and around the marinated tomatoes, spooning a little of the tomato juices over the cheese so the flavors mingle. Drizzle a teaspoon or two of extra-virgin olive oil, season lightly with fine salt and a few grinds of pepper, then paint thin glossy ribbons of the cooled balsamic reduction around and over the salad. Scatter the basil ribbons and tuck in whole leaves for freshness; finish with a light scatter of flaky sea salt if you like. Serve immediately at cool room temperature with the garlic-rubbed crostini alongside—scoop and enjoy while the burrata is at its creamiest.

Notes

• Let the burrata sit at room temperature for 20–30 minutes before serving for the best texture.
• Macerate tomatoes for 10–15 minutes to draw out juices and concentrate flavor.
• Warm the balsamic reduction gently if it becomes too thick; add a few drops of water to loosen.
• Toast crostini just before serving and rub with garlic while warm for best aroma.
• Store components separately and assemble just before serving to keep textures bright.