Heirloom Tomato & Burrata Caprese

There are few things in life as perfect as a good caprese salad — and when you swap the mozzarella for fresh burrata, it becomes something transcendent.

I still remember the first time I tasted burrata. It was in the dining hall at Chicago’s Eataly, and it was one of those life-changing bites. The creamy center spilling out onto the plate, mingling with olive oil — I was smitten. Then came my travels to Italy, where I ate burrata on everything: salads, pizzas, even spooned over roasted vegetables. By the time I flew home, it had become non-negotiable in my kitchen.

This version is my love letter to that experience. I start with the juiciest heirloom tomatoes I can find, slice them thick, scatter torn basil over the top, and crown everything with soft, glistening burrata. A drizzle of really good olive oil, a sprinkle of flaky salt, and it’s done — a dish so simple it feels almost unfair how good it is.

This salad is the very essence of summer: bright, creamy, briny, and just the right amount of messy. Perfect for a dinner party starter, but honestly? I could eat it standing at the counter, straight off the serving platter.

One year ago: Dark Chocolate Bark with Candied Maple Bacon and Sea Salt
Two years ago: Spinach and Edamame Dip
Three years ago: Fresh Fava Beans
Four years ago: A Better Carrot Cake

Heirloom Tomato and Burrata Caprese

This recipe comes courtesy of Gabriele Corcos and Debi Mazar of Cooking Channel's Extra Virgin and is reprinted here with permission.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 2 heirloom tomatoes
• 1 pound burrata
• extra virgin olive oil for serving
• flake sea salt
• freshly ground black pepper
• 8 fresh basil leaves torn into pieces

Method

 

1. Cut the tomatoes into 1/4-inch-thick slices (I found slightly thinner worked best), then dice 4 slices and set those aside for garnish (I used the grape tomatoes pictured for this step).
2. On a large plate, arrange the tomato slices, slightly overlapping, to cover the entire surface.
3. Place your thumbs on top of the burrata and open it gently. Place the burrata in the center of the plate, on top of the tomatoes. If you are using the mozzarella, just tear it into pieces, as in the photos, and spread evenly over the tomatoes.
4. Pour the diced tomato on top, and dress with olive oil. Season to taste with salt and pepper, then sprinkle the basil leaves over the top.