This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.
This tomato caprese with burrata is a delicious, “wow” appetizer you need at every party, holiday table, and fancy dinner. Creamy, cloud-like burrata nestled into juicy ripe tomatoes, scattered with fresh basil, drizzled with good olive oil and balsamic glaze, and finished with flaky salt — it’s stunning, it’s elegant, and it comes together in 10 minutes flat!
See recipe card below for full list of measurements, ingredients, and instructions.
Why This Recipe is So Good
- This is the no-cook appetizer that makes you look like you put in serious effort — and the secret is that you really, truly didn’t. A 10-minute assembly gets you a platter so gorgeous that guests will be reaching for their phones before they reach for a fork.
- Quality ingredients do all the heavy lifting here. Ripe, juicy tomatoes, silky, just-torn burrata, and grassy-fruity extra virgin olive oil with a balsamic glaze. When every ingredient is this good on its own, the combination is just ridiculous.
- It’s endlessly party-ready — elegant enough for Mother’s Day, a baby shower, or a birthday dinner, but casual enough to throw on the table for a weeknight with grilled chicken. It works as an appetizer, a side dish, or a light starter, and it will never once disappoint!
What You Need to Know Before You Start
- The single most important step is to take the burrata out of the refrigerator about 30 minutes before serving, ensuring you get that creamy, smooth, perfectly melty texture rather than a cold, slightly rubbery ball. A chilled burrata simply doesn’t ooze the way it should, and that dramatic, creamy split is the whole moment here.
- The burrata is a tasty draw, but don’t phone in the tomatoes; use peak-season tomatoes that are not overly ripe and free of any bruises. Heirlooms from the farmers’ market are ideal. Never refrigerate your tomatoes, as the cold will damage their texture — if yours need a little more time to ripen, leave them out on the counter for a day or two.
- Properly seasoning the tomatoes with flaky salt draws out their natural juices and enhances their sweet, vibrant flavor. Season them before you add the burrata, let them sit for a minute or two, and you’ll notice the platter comes alive with gorgeous tomato juices that mingle with the olive oil into something truly special.
- Waiting until just before serving to drizzle on the balsamic glaze prevents the salad from becoming soggy and keeps the presentation clean and sharp. Balsamic glaze (reduced balsamic) is preferred over plain balsamic vinegar here — it clings better, looks more polished, and brings a concentrated sweetness that doesn’t water down the platter.
Recipe Variations
Add Prosciutto: Drape 3 to 4 thin slices of prosciutto crudo between the tomatoes for a salty, savory contrast.
Try a Peach Version: Swap half the tomatoes for ripe, sliced peaches. The sweet-savory combination with burrata and basil is totally unexpected and absolutely incredible — especially in late summer.
Use a Pesto Drizzle: Replace or supplement the balsamic glaze with a spoonful of fresh basil pesto for a more herbaceous, rich version of the platter.
Add Heat: Scatter a pinch of red pepper flakes over the finished platter for a subtle kick that balances the richness of the burrata beautifully.
Go Mixed Tomato: Combine large heirloom slices with halved cherry tomatoes in different colors for a visually stunning, farmers market-style platter that guests will not stop talking about.
Frequently Asked Questions
Both are Italian fresh cheeses, but burrata takes things to the next level. The outer shell is fresh mozzarella, but the inside is filled with stracciatella — a mix of soft mozzarella curds and cream that spills out when you cut or tear it open. It’s richer, creamier, and more indulgent than mozzarella, and the dramatic reveal when you break into it is part of what makes it so special.
This recipe is truly best assembled right before serving, as the tomatoes release liquid as they sit, and the burrata loses its structure within an hour or two. You can slice your tomatoes and have everything prepped and ready to go an hour ahead, but hold off on final assembly until just before guests arrive.
Ripe, in-season tomatoes make the biggest difference here. Heirloom tomatoes are ideal for their complex flavor and gorgeous color. Cherry tomatoes — especially in mixed colors — are a fantastic option year-round. Avoid pale, mealy grocery store tomatoes out of season; they will let the whole dish down.
Yes, though the glaze is preferred. Balsamic glaze is thick, syrupy, and sweet — it clings and drizzles beautifully. Plain balsamic vinegar is thinner and more acidic, which is fine, but it won’t have the same visual impact or concentrated sweetness. If using vinegar, opt for a good aged balsamic from Modena for the best flavor.
Leftover burrata caprese can be stored in an airtight container in the refrigerator for up to 1 day. To revive it before serving, drain off any excess liquid, add a few fresh tomato slices and basil leaves, and finish with a fresh drizzle of olive oil and a pinch of flaky salt. It won’t look quite as pristine as day-one, but it’ll still taste excellent.
Definitely; every ingredient in this recipe is naturally gluten-free. Just ensure any bread or crostini served alongside is gluten-free if needed.
More Tasty Appetizer Recipes
- Baked Brie and Preserves
- Brie en Croute
- Smoked Cream Cheese
- Warm Truffle Baked Burrata with Crostini
- 2-Ingredient Bacon-Wrapped Dates (with Stuffed Option)
- Perfect Deviled Eggs with Bacon
- Crockpot Baked Brie Dip
- Whole30 Grazing Board (Paleo, Dairy Free, Gluten Free)
- Baked Chicken Meatballs
- Lobster Escargot
- Orange Glazed Grilled Zucchini (Paleo, Gluten Free)
- Vegan Alfredo Sauce
- Japanese Curry Fries
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Burrata Caprese
Equipment
- Large, shallow serving platter or board
- sharp serrated knife
- Cutting board
- Small spoon or squeeze bottle for drizzling balsamic glaze
Ingredients
For the Platter
- 2 to 3 large ripe tomatoes or 1½ to 2 pints cherry tomatoes
- 1 large ball burrata 8 ounces
- ½ cup fresh basil leaves
- 2 to 3 tablespoons extra virgin olive oil
- 1 to 2 teaspoons balsamic glaze or balsamic vinegar
- Flaky salt to taste
- Fresh cracked black pepper to taste
Optional Garnish
- Extra basil leaves
- Additional drizzle of extra virgin olive oil
- Extra flaky salt
- Red pepper flakes
Serving Suggestions
- Crusty bread or toasted baguette
- Garlic crostini
- Grilled sourdough
Instructions
- If using large tomatoes, slice into thick rounds approximately ½ inch thick using a sharp serrated knife. If using cherry tomatoes, halve them. Arrange sliced or halved tomatoes across a wide, shallow serving platter.
- Scatter ½ cup fresh basil leaves throughout the tomatoes. Season generously with flaky salt and fresh cracked black pepper. Let sit 1 to 2 minutes.
- Remove 1 large ball burrata (8 ounces) from its liquid and blot dry with a paper towel. Place in the center of the platter, or gently tear open to expose the creamy center.
- Drizzle 2 to 3 tablespoons extra virgin olive oil evenly over the tomatoes and burrata. Add 1 to 2 teaspoons balsamic glaze in a thin drizzle.
- Finish with an additional pinch of flaky salt and fresh cracked black pepper. Serve immediately, with crusty bread, toasted baguette, sourdough or garlic crostini.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did You Make This Recipe?
Tag @40aprons on Instagram and be sure to leave a review on the blog post!
Never Miss A Meal!
New Recipes Straight To Your Inbox
A curated selection of our most recent recipes, delivered straight to your inbox once a week.
Thank you!
You have successfully joined our subscriber list.