The Burrata salad with balsamic glaze recipe is one of the simplest, most delicious summer recipes out there. It pairs Burrata's creamy center with sweet juicy tomatoes and fresh basil. Tomato with cheese is one of the best food combinations, and whether it's summer or winter, there are thousands of recipes to choose from.
Italian food is often my go-to when I want something fast, fresh, and delicious and if you're looking for light lunches or summer party sides or starters, this Burrata salad with balsamic glaze recipe is an excellent option. The best part is that it takes minutes to prepare but is packed full of flavor. which makes it the perfect summer salad recipe.
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What is a Burrata Caprese Salad?
Burrata Caprese salad is a combination of ripe tomatoes, fresh fragrant basil, and a ball of burrata cheese with a drizzle of olive oil and balsamic glaze. A Burrata caprese makes a great light lunch, especially during tomato season. You can make your Caprese salad with cherry tomatoes, as they are so sweet and it's easier to assemble, or use larger Marmande tomatoes, as I have done. You can also switch out the Burrata and make a Caprese with mozzarella.
What you will love about this Burrata Caprese Appetizer with balsamic glaze
- Incredible texture: The creamy and luscious burrata cheese creates a luxurious mouthfeel that simply melts in your mouth. Its soft and delicate consistency provides a delightful contrast to the juicy and firm beefsteak tomatoes.
- Tasty: The flavors in this side salad are sensational. The beefsteak tomatoes are juicy with a mild tomato flavor. The creamy burrata cheese adds a rich and milky taste that complements the tomatoes beautifully. When you take a bite with a piece of basil, burrata, and tomato, you get a blend of the herb's refreshing and slightly peppery flavor with some smooth creamy cheese. The balsamic vinaigrette glaze takes this burrata caprese salad to the next level.
- Easy: This classy-looking burrata caprese salad with balsamic glaze is super easy to make. You only have to cook the balsamic reduction, which takes about 10 minutes.
Ingredients
- Burrata: a whole Burrata cheese to be placed at the center of your Burrata Caprese. If you don't have burrata, you can use a whole ball of fresh mozzarella instead. These two cheeses have similar tastes, although burrata is more creamy.
- Beefsteak tomatoes: This type of tomato has an unusual ribbed shape, relatively few seeds, and a plump, meaty texture. They are ideal for slicing and adding a robust flavor to salad recipes. I like to add several shapes and colors of tomatoes to add visual interest to this salad.
- Extra virgin olive oil: good quality oil obtained from the first pressing of olives. It has a fruity and slightly peppery taste, enhancing the overall flavor of this gorgeous salad.
- Fresh basil leaves, fragrant and aromatic herbs with a sweet and slightly peppery taste. The basil leaves add a refreshing note and complement the flavors of the tomatoes and cheese.
- Assorted heirloom tomatoes: Colorful and flavorful tomatoes that come in various shapes and sizes are visually appealing. Heirloom tomatoes have a complex taste and are known for their vibrant colors and unique patterns.
- Sugar and Balsamic vinegar: The key ingredients in the balsamic glaze. You can use white granulated sugar or light brown. Honey is a great substitute for sugar in this Caprese glaze.
- Salt and freshly ground black pepper
See the recipe card at the bottom of this post for full quantities and directions.
How to make Burrata salad with balsamic glaze
Start with the slightly sweet Balsamic glaze
- Heat the balsamic vinegar and sugar together in a saucepan over medium heat and bring to a simmer or gentle boil.
- Cook the vinegar and sugar together until it reaches a thick, sticky consistency (or whatever your preference)
- Allow the balsamic glaze (or balsamic syrup) to cool completely before serving.
Top tip: To speed things up, you can boil balsamic vinegar and sugar more aggressively than a gentle boil, but it will burn easily due to the high sugar content, so keep an eye on it.
Slice the Tomatoes
- I Sliced the beefsteak tomatoes into slightly thick slices and the assorted heirloom tomatoes into wedges for presentation purposes.
Assemble the tomato burrata salad with balsamic glaze
- Arrange the tomatoes on a serving platter. I started with the beefsteak tomatoes as a first layer then, followed by the heirloom tomatoes on top, leaving a mini bowl/well shape to tuck in the creamy burrata cheese.
- Place the whole burrata cheese in the middle and scatter torn basil leaves over the top.
- For finishing, a drizzle of balsamic glaze and garnish with olive oil and a sprinkle of flaky sea salt with pepper.
Hint: Allow the cheese and tomatoes to reach room temperature before serving to let their flavors sing.
Wine Pairing
If you're wondering what wine to serve with this ultimate summer salad, I would recommend a Pinot Grigio, Verdicchio, or other Northern Italian white wine. The crisp acidity will cut through the creaminess of the cheese and complement the tomato acidity.
Variations
Here are two ways to make a traditional Caprese salad a bit different.
- Pasta - Make this dish more substantial by turning it into Penne Caprese!
- Pesto - Add a dollop of pesto on top instead of a balsamic dressing
- Try my heirloom tomato salad with hot honey and feta as another delicious summer salad.
Equipment
You will need a saucepan to make the tangy balsamic glaze recipe. And then a good knife to slice your tomatoes, but that's it!
Storage
Store the tomatoes and burrata separately in the fridge, and slice and combine when ready. The burrata salad with balsamic glaze will stay in the fridge for 2-3 days, but it is best eaten immediately.
Store balsamic glaze in a sterilized bottle or airtight container at room temperature, and it will keep for up to one year.
Top tip
- The best burrata cheese comes from the Campania region of Italy and is made from Buffalo milk, so try and get this if you can!
- Always use ripe tomatoes that are in season to get the best flavor; you can use any kind, like cherry, Marmande, or grape tomatoes.
- I always recommend growing your herbs at home as they'll be as fresh as possible, and you can add them to all of your home cooking creations.
FAQ
Burrata is traditionally served fresh and at room temperature to fully appreciate its creamy soft texture and delicate flavors. It is often served on a plate or platter with a drizzle of extra virgin olive oil and a sprinkle of sea salt. It pairs wonderfully with fresh tomatoes, basil, and crusty bread. Another great way to enjoy it is in a classic Caprese salad, where it is sliced or torn and layered with tomato and basil.
Caprese salad can be a healthy choice as tomatoes are a great source of vitamins, minerals, and antioxidants, including vitamin C and lycopene, which have been associated with various health benefits. Basil adds a burst of flavor and is rich in vitamins A and K, along with other essential nutrients. Burrata cheese, while deliciously creamy, is higher in fat and calories compared to regular mozzarella. However, it is still a good source of protein and contains calcium. Enjoy in moderation!
Burrata and mozzarella cheese have some similarities but also distinct differences. Both are made from cow's milk and have a creamy and mild flavor. However, the main difference lies in their textures and production processes. In terms of flavor, burrata has a richer and more indulgent taste compared to mozzarella.
More Easy Salads
📖 Recipe
Easy Burrata Salad With Balsamic Glaze
Equipment
- kitchen knife
Ingredients
Balsamic glaze
- 120 ml (0.5 cups) Balsamic vinegar (½ cup)
- 1 tablespoon Sugar can be white granulated sugar or light brown.
Burrata salad
- 1 Whole burrata
- 4 Beefsteak tomatoes
- 1 tablespoon Extra virgin olive oil For garnish
- 8 Fresh basil leaves
- 200 grams (1.3 cups) Assorted heirloom tomatoes (1 cup)
- Salt and freshly ground black pepper
Instructions
Balsamic glaze
- Heat balsamic vinegar and sugar together in a saucepan over medium heat and stir until the sugar dissolves into the liquid, then bring to a gentle boil.
- Cook the vinegar and sugar together at a gentle boil until it reaches a thick, sticky consistency (or whatever your preference) but be careful it does not burn.
- Allow the balsamic glaze (or balsamic syrup) to cool completely before transferring to a serving jug.
Tomato salad
- Slice tomatoes into pieces and arrange on a serving platter.
- Place the whole burrata cheese in the middle and scatter torn basil leaves over the top.
- Drizzle over the balsamic glaze and garnish with olive oil and salt and pepper.
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