Summer at it's finest! A slight twist on the classic salad, this burrata caprese salad boasts colorful wedges of heirloom tomatoes, creamy burrata cheese and a fresh and bright herb oil drizzled on top.
What would a summer be without showcasing these alluring heirloom tomatoes? A platter full of colorful tomatoes of all different shapes and sizes, I just can't help myself!
As soon as peak summer hits and tomatoes are at their ripest, I run home to make as many recipes as I can. This heirloom tomato galette is always on the list, as well as refreshing gazpacho.
Burrata Caprese Salad with Herb Oil
When summer tomatoes are this perfect, there's not much you need to do to make them shine.
Creamy burrata cheese is mild and pairs beautifully with the sweet tomatoes. And if you have leftover burrata, I highly recommend adding some to zucchini flower pizza for the perfect summer bite!
Basil is the third main ingredient in caprese salad, but instead of tearing up leaves of fresh basil (which is absolutely delicious as well), instead a simple herb oil is made to drizzle on top of the salad.
To Make the Herb Oil
- Add fresh basil,mint leaves, garlic, lemon zest and juice to a food processor and pulse until mixture is chopped finely.
- Slowly stream in olive oil while food processor is running. Use a spatula every so often to make sure everything is mixed together well and becomes a smooth, pourable consistency.
- Season herb oil with salt and pepper and drizzle on top of caprese salad.
What is Burrata?
Burrata is a ball of mozzarella with soft cream or stracciatella on the inside. The creamy center makes burrata irresistible. When you buy burrata, the ball of cheese sits in whey, keeping it soft and fresh.
The ball of burrata will feel heavy, from the creamy center. When you begin to tear open the burrata, the mozzarella exterior will break apart easily and the creamy center oozes out.
To serve burrata, I like to gently tear it apart and place pieces of the cheese on top of cooked pizzas or alongside roasted tomatoes or keep it simple like this burrata caprese.
Whenever I make this caprese burrata, I'm usually cooking outside during the summer.
Because heirloom tomatoes are at their peak in late summer, which is usually when the temperature is at its warmest, use that to your advantage and keep summer dinners light, fresh and grilled.
What To Serve with Burrata Caprese Salad
- Grilled Tomahawk Steak
- Grilled Branzino with Lemon and Herbs
- Shish Tawook (Grilled Chicken Skewers)
- Tomato Mascarpone Tart
More great salads
Burrata Caprese
LittleFerraroKitchen.com
Equipment
Ingredients
Herb Oil
- 1 bunch of fresh herbs Mix of basil and mint
- 1 garlic clove roughly chopped
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice zested and juiced
- ¼ cup olive oil or more or less depending on desired consistency
- Salt and pepper to taste
Salad
- 2 pounds Various heirloom tomatoes cut in half or quarters
- 12 ounces burrata cheese
- Fresh basil for garnish
Instructions
- Make the herb oil. Add herbs, garlic, lemon zest and juice to a food processor and pulse until mixture is chopped finely.
- Slowly add the olive oil while food processor is running. Use a spatula every so often to make sure everything is mixed together well. Add more or less olive oil until it becomes a smooth pourable consistency. Season with salt and pepper and set aside.
- Arrange tomatoes on platter and top with roughly torn burrata cheese. Season tomatoes with salt and pepper.
- Drizzle herb oil over salad and garnish with more fresh basil. Serve immediately.
Coley | Coley Cooks says
Girl, you are speaking my language with this!!! True story, I devoured two whole balls of burrata the other night by myself. And it was glorious.
Samantha says
Yesss!!! No shame! haha