Burrata caprese an italian Summer classic
Discover a mouthwatering and easy Italian recipe: Burrata caprese. A quick meal made of creamy burrata, fresh and juicy tomatoes, olives, and more for a healthy and perfect Italian meal.
Servings: 4 people
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.
Burrata caprese
