Let's elevate the classic Italian mozzarella and tomato salad with a refreshing and easy Italian Burrata caprese. Ready in just 10 minutes this fresh, creamy, juicy burrata caprese salad is loaded with tomato, olives, anchovies, fresh basil leaves, oregano, onion, and a generous amount of extra virgin olive oil. A delicious meal that screams Italian flavor, perfect for a quick alfresco family dinner or for entertaining guests.
Growing up in an Italian family, caprese was part of my childhood whatever was made with creamy burrata or fresh mozzarella cheese. I have such a fond memory of this recipe. I remember during the summer when my mum was rushing us from the beach to go and buy tomatoes from the market stall. She meticulously chose the best tomatoes and top-quality burrata to prepare us the finest caprese. While walking home, the aroma of tomatoes and basil was gently wrapping us.
Hot days are around the corner and I have so many fresh dishes that are just perfect for this season. Similar to this caprese recipe is this fresh and easy arugula salad with burrata, chives, and tomatoes. Also, try my creamy pink pasta with burrata and tomato sauce, or make this refreshing panzanella salad with melon, tomatoes, burrata, and stable bread soaked in tomato juice.
Jump to:
Why you'll love this caprese burrata
Italian flavor - in just one dish you will savor the essence of the Italian summer through refreshing and simple ingredients.
Easy and fast - you can't find an easier and quick meal to make than this tomato caprese with fresh burrata. It is a matter of 10 minutes before you can enjoy this refreshing salad.
Not just a side recipe - most people think of caprese burrata just as a starter or side. Instead serve it as a main meal, along with a ton of bread slices. Believe me, it will be more than enough!
Refreshing - I don't know you, but on those hot days, I need a refreshing meal that doesn't require the use of a stove or an oven. This is the time when this recipe comes in handy. The juiciness of the tomatoes along with the creamy burrata create a refreshing and fulfilled meal. Yum!
Diet - this recipe meets the needs of different diets. It is perfect for vegetarian and vegan diets ( as long you swap the burrata with the vegan one) and it is gluten-free. What a bargain!
What is Caprese?
Caprese is a cold summer starter of Italian cuisine. It is made with tomatoes, fresh mozzarella, olive oil, basil, and dry oregano.
It was created in the southern of Italy, on the Sorrento coast. To be more exact in Capri Island, from where it takes its name. However, the origins are still uncertain.
Rumors say that was born in Capri during the 1920s at the famous Hotel Quisisana to pleasure Filippo Tommaso Marinetti, a famous Italian poet and pioneer of the futurist movement. He was well known to be very critical towards the Italian cuisine for being too fatty and too traditional. In response, the chef of the hotel, to amaze Marinetti, created the caprese salad. It was a success and soon it became a national dish.
Burrata caprese ingredients
- Tomatoes: buy good quality tomatoes with smooth skin and leave out any tomatoes that have dents and wrinkles. In the section down below you will find the type of tomatoes to use.
- Burrata: Burrata is what makes this recipe super creamy. It is similar to the mozzarella for the look but once cut it comes out a gooey, soft, stringy curd. Make sure to buy fresh Italian burrata.
- Herbs: Purple basil and oregano are the traditional herbers that you can find in the caprese salad. The mix of the two creates another level of flavor.
- Olives: Use pitted kalamata olives or Gaeta olives.
- Anchovies: Anchovie fillets are fairly salty for nature, I find it better to buy them packed in olive oil rather than packed in salt. In case you have anchovies packed in salt just wash the fillet under cold water to remove the extra salt and adjust the salt of the overall recipe.
- Onion: Use purple onion or Tropea onion, if you are lucky enough to find them. I like to add the onion to it as it gives a pepery flavor to the caprese.
- Extra virgin olive oil: Also known as "liquid gold", is a stable ingredient in Italian cuisine. It is packed with flavor and healthy fats that elevate every food. Extra virgin olive oil is a must for any dressing.
- Seasonings: Use salt and black pepper. Salt and back pepper add another layer of flavor that enriches the dish.
A little bit about tomatoes
Tomatoes play a crucial role in Italian cuisine. There are countless varieties available in the market, and each tomato is suited for different recipes.
There is a huge discussion in Italy about which type of tomatoes are perfect for the caprese salad. Most people use the Fiascole variety, an ancestor of the San Marzano. However, these qualities of tomatoes are perfect for the sauce and for making " Salsa". An Italian word that refers to homemade tomato sauce preserved in a jar.
So you may be wondering which tomatoes are best for my caprese. To find the right ones we need to go to Sorrento, in front of Capri island. Here we can find the Sorrento variety. A ribbed-looking tomato with green and red shades, it has robust flesh, low seeds, and a sweet, delicate flavor.
I get you, it's nearly impossible for those who live outside the Italian peninsula to find this variety. But I have a solution for you.
I have found that the Heirloom tomatoes are so close to the Sorrento variety for taste and look. They are sweet, colorful, and have a small amount of seeds. A perfect compromise for your burrata caprese! The Heirloom tomatoes are seasonal, meaning you can find them on the stalls just in the summer.
Balsamic vinegar: yes or no?
That is a tough question. Or maybe not!
But my answer to it is No! If we want to replicate the traditional flavor of the caprese salad, even though we are using the burrata, the balsamic vinegar is not present. And there is an explanation for it.
The balsamic vinegar is acidic and sweet. In this fresh caprese salad we have tomato, olive oil, and burrata as the main ingredients. These ingredients already give an acid and a sweet tone to the dish. Adding the balsamic vinegar will kill the flavor and it will bring the caprese to an extreme sweetness.
I have to say I am not a fan of balsamic vinegar on the caprese salad. The only time when I will be using the balsamic vinegar it will be in the presence of lettuce to balance the bitterness. However, if you want to use the balsamic vinegar you are more than welcome to use it. But don't tell me that I didn't warn you! 🙂
Making the burrata caprese
In just a few simple steps, you'll have a delicious Burrata Caprese ready to be enjoyed! You will need just to cut the tomatoes, add the rest of the ingredients, and toss the caprese. Easy peasy!
- Step 1: Cut the tomatoes and slice the onion into fine slices on a chopping board using a vegetable knife.
- Step 2: arrange the tomatoes on a plate and toss them with the olive oil. Give a quick stir with the spoon.
- Step 3: add the burrata and basil to the plate and the rest of the ingredients. Drizzle with more extra virgin olive oil.
Swap it with
I understand that finding certain ingredients can sometimes be a challenge. However, the ingredients required for preparing this delightful burrata caprese are easily available. Here's a handy list in case you're unable to find them at your local store or you are short on time for a grocery trip.
- mozzarella cheese - instead of burrata try it with mozzarella or regular buffalo mozzarella or the smokey one.
- Stracciatella cheese - instead of the burrata cheese.
- Goat cheese - while burrata is a favorite, you can also try variations with feta.
- Tropea onion - if the tropea onions are difficult to find use the purple onion instead.
- Purple Basil - use the traditional green basil.
- Vegan- swap the burrata cheese with a vegan one.
Exciting variations to try
Here are some creative ingredient additions to try next time you are making the burrata caprese salad. Plus some suggestions for repurposing any leftovers.
- Fresh Pasta salad - add cold cooked pasta such as farfalle, fusilli, or mezze maniche pasta.
- Herbes - next time add some chopped chives and cilantro.
- Salad - add a few leaves of fresh and washed arugula under the tomatoes.
- Pesto - add a few spoons of fresh basil pesto to the burrata caprese salad.
- Bread - a great addition would be to add a few bread croutons for a crunchy texture.
- Nuts - add roasted pine nuts or some roasted pistachio.
- Fish - add some tuna fillet in the caprese. The combination of tuna, tomato, and fresh burrata will create a delicious fresh caprese salad.
- Fruits - it is always a good idea to add some fruit to the salad. My choice would be strawberries, cherries, or grilled peaches.
- More vegetables - enhance your salad by adding some grilled zucchini (courgette), a few slices of grilled eggplant (aubergine), or some roasted peppers. Remember to skip the anchovies for this idea.
- Dressing - instead of olive oil use some infused olive oil with fresh herbs, such as basil.
- Buttery texture - add a few slices of ripped avocado.
- Spice it up - mix a small amount of harissa paste into the olive oil before drizzling over the Caprese salad.
Leftover ideas
- Pizza topping - use this to make the topping of your pizza.
- Focaccia - use the leftover of burrata caprese to create a delicious focaccia sandwich. Slice the focaccia in half, generously fill it with those delightful leftovers, and add more olive oil and basil.
- Grilled sandwich - layer the leftovers between two slices of bread and give them a cozy warm-up for a minute or so on the grill.
- Grains - add some cooked barley or cooked quinoa.
Equipment to use
The equipment list is super short for this recipe. To make this super fresh burrata caprese salad you will need a knife to slice the tomato and the onion. A chopping board and a serving dish, if you want to platter the caprese as a unique dish.
Storage Tips
Discard the fresh basil and store the burrata caprese leftovers in one airtight container and use it within 1 day. Don't exceed the date as the burrata will turn acid and the tomatoes will lose their texture and become too mushy. It is not so pleasant to eat it. Check the variation section above on how to use the leftovers for a yummy meal.
These ingredients don't stand up well to freezing, it's best to enjoy them while they're fresh.
Burrata caprese top tip
A few tips for a best burrata caprese result.
Seasonality - always respect the seasonality when buying the ingredients. The Heirloom tomatoes taste better in summer. However, if you fancy the burrata caprese in the winter look for the Miranda tomato, a winter variety.
Use quality ingredients - when buying the ingredients always look for the best quality and freshness. This will guarantee a delicious dish.
Enjoy unchilled - serve the burrata caprese when the ingredients are at room temperature. The burrata and the tomatoes taste best when are at room temperature. Additionally, keeping the tomatoes at room temperature helps preserve their juicy texture and vibrant flavor, as refrigeration can cause them to become mealy and lose their taste.
Eye pleasing - don't focus just on the flavor, but create an eye-catching presentation for your Burrata Caprese. Cut the tomatoes into different ways, and arrange the whole burrata on top of them. Or tear the burrata apart for a unique presentation.
Large crowd - this recipe is great for a large gathering. Simply double the batch, but remember to scatter the burrata to ensure each serving has an equal share of cheese.
FAQ
To keep the freshness and texture, it's best to assemble the Caprese salad just before serving. But don't worry – this Burrata Caprese comes together in the blink of an eye! Perfect for busy families, it's a quick and easy dish.
Caprese indicates the dish crafted in Capri, an island within the Sorrento coast in the Campania region of Italy. The word "caprese" itself is derived from "Capri," the name of the island where the caprese salad is believed to have originated.
They are both Italian cheeses but they are different in texture and flavour. Burrata is a soft cheese born and made in Puglia a southern region of Italy from cow's milk. This cheese has a firm skin while the inside is filled with a mixture of cream and stringy curd scraps. It has a rich and creamy flavor and soft texture. While the mozzarella can be made from cow's milk or buffalo's milk. It has a more elastic texture with a milky flavor.
Burata refers to the soft cheese while the caprese word refers to the actual salad dish.
You can buy them in any supermarket stall or farmer's market.
This cheese is available in any store and is usually located next to the mozzarella and ricotta cheese. Alternatively, it can be found in any Italian deli.
Simply tear them gently with your hands and scatter them over the salad. This helps release their natural oils and enhances the flavor of your Burrata Caprese. Cutting the leaves with the blade will oxidize them causing the edges to turn black.
More Italian recipes
Looking for other recipes like this? Try these:
📖 Recipe
Burrata caprese an italian Summer classic
Equipment
- 1 Chopping board
- 1 Vegetable Knife
Ingredients
- 800 gr Heirloom tomatoes room temperature 29 ounce
- 300 gr Burrata cheese drained and room temperature 10 ounce
- 100 gr Olives Kalamata or Gaeta olives pitted and drained 4 ounce
- 30 gr Anchovies fillets 1.05 ounce
- ½ small Purple onion or Tropea onion
- 15 leaves Fresh basil
- 1 pinch Dried oregano
- 3 tablespoon Extra virgin olive oil + a dash more before to serve the caprese
- ½ teaspoon Flaky sea salt or kosher salt or to taste
- To taste Ground black pepper
Instructions
- Wash the tomatoes and cut them on a chopping board using a vegetable knife. Slice the onion into fine slices and set it aside.
- Arrange the tomatoes into a serving dish and toss the tomatoes with olive oil and salt. Give a quick stir with the spoon.
- Add the two burrata, the herbs, and the onion slices to the tomatoes. If you are serving everything on one platter, make sure to place the two burrata apart from each other. Alternatively, you can tear the burrata on top of the tomatoes, as this will release the milky liquid, and scatter it across the tomatoes.
- Add the anchovies, olives, and pepper to the salad. To finish before serving add a drizzle of more extra virgin olive oil.
Leave a Comment