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–+ servings
Overhead view of full burrata caprese salad platter with tomatoes, burrata, and chiffonaded basil

Burrata Caprese

40aprons.com/burrata-caprese-salad/
Creamy burrata, ripe tomatoes, fresh basil, and a drizzle of olive oil and balsamic glaze; this stunning Italian no-cook platter comes together in 10 minutes and is perfect for entertaining.  
Prep 10 minutes
Total 10 minutes
Recipe Makes (Approximate): 4

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.

Recipe Notes

Serving: Assemble right before serving for the best presentation and texture. This platter does not hold well — the tomatoes release liquid and the burrata loses its structure over time.
Storage: Store leftovers in an airtight container in the refrigerator for up to 1 day. Before serving, drain excess liquid and refresh with fresh olive oil and a pinch of flaky salt.
Tomato tip: Never refrigerate tomatoes. Store at room temperature and use at peak ripeness for the best flavor.
Balsamic Glaze vs. Balsamic Vinegar: Balsamic glaze is thick, sweet, and clings beautifully to the platter. Plain balsamic vinegar works as a substitute but will be thinner and more acidic.

Nutrition Information (Approximate)

Calories: 130calProtein: 0.1gFat: 7gSaturated Fat: 1gSodium: 0.3mgPotassium: 9mgTotal Carbs: 1gFiber: 0.05gSugar: 0.3gNet Carbs: 1gVitamin A: 158IUVitamin C: 1mgCalcium: 5mgIron: 0.1mg
Recipe By: Cheryl Malik
https://40aprons.com/burrata-caprese-salad/