Dreamy Caprese Salad With Burrata

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Ever tried burrata – the dreamy Italian cheese that’s like a bigger, creamier version of mozzarella? This caprese salad with burrata puts it as the centerpiece for a show stopping quick and easy appetizer or salad to share.

Featuring juicy cherry tomatoes, fragrant fresh basil, tangy red onion and of course the star of the show, a big ball of creamy burrata cheese. This is one classy Italian salad that you just have to try!

Someone's hands shown cutting into a whole burrata cheese on top of a caprese style salad with cherry tomatoes, red onion, croutons and fresh basil, in a blue bowl on a marble background.

What’s a caprese salad with burrata?

First things first, you might be wondering what burrata is.

Well, this delicious ball of Italian cheese is very similar in taste to mozzarella. In fact, it’s made from mozzarella, but with the addition of milk and cream.

The outside shell is made from mozzarella, and the inside is filled with another cheese called stracciatella (literally ‘little shreds’ in Italian). This is a mixture of milk, cream and thin strands of cheese curds.

When you cut into the burrata, the creamy inside flows out. It could be a great party trick when you have guests! This cheese is great on pizza, in pasta and of course, on a salad.

So a burrata caprese is simply like an Italian caprese salad or ‘insalata caprese’ (with ripe tomatoes, mozzarella and basil) with a big ball of fresh burrata on top. You could say it’s a fancy caprese salad!

This salad originally comes from the Campania region of Italy where both burrata and caprese salads are traditionally made.

Fun fact: Traditionally, each burrata is made by hand by a skilled cheesemaker. It’s quite tricky and time consuming, which is why fresh burrata can be more expensive than other cheeses.

What you’ll love

  • It’s a classic flavor combination – with a twist! The rich and creamy burrata contrasts beautifully with the juicy, ripe tomatoes, fragrant and peppery basil and tangy olive oil vinegar dressing.
  • Super quick and easy. With its few simple ingredients, you can throw this impressive salad together in just a few minutes. This makes it a great option for a simple lunch or dinner salad for guests.
  • It’s a show stopper! Cut into the burrata and everyone will be impressed as the creamy center spills out into the salad.
  • It’s versatile. Yes, a burrata caprese is a classic. But that doesn’t mean you can’t still tweak the recipe. Experiment with different kinds of tomatoes, or add extra ingredients such as avocado or prosciutto (More ideas below!).

About the ingredients

Overhead view of all the ingredients for a burrata caprese salad including cherry tomatoes, fresh basil, red onion, a mixture of olive oil and vinegar, optional balsamic glaze and salt and pepper, all on a marble background.

A caprese salad with burrata might look and sound fancy, but it’s so simple to make, with just a few fresh ingredients.

Tomatoes: If possible choose ripe, juicy tomatoes. I often use cherry, grape or other small tomatoes, but larger ones are great, too. You can even use a medley including different colors, or tasty heirloom tomatoes.

Fresh basil: This is an essential ingredient in any tomato caprese salad, including this one with burrata! You’ll want to add plenty – at least a third of a cup. I recommend planting your own basil in a large pot every summer. It usually flourishes, and it’s much more convenient and economical to grow your own.

Red onion: Onion is actually not traditionally in a caprese salad, but I really like to add a few thin slices for a little tang. In a pinch, you could skip it, or add a small crushed clove of garlic to the simple dressing instead.

Croutons: For a little contrasting texture, I like to add some crunchy croutons to my version of a tomato burrata salad. Alternatively, you can skip them and serve your salad with fresh crusty bread or these 2-minute olive oil toasts.

Burrata cheese: Since this is the star of the show, try to get a really fresh ball of burrata cheese to top your salad. Some supermarkets do stock it, or try a cheese shop or deli. It’s usually packaged in a plastic container with water or whey to keep it fresh and moist.

Traditional burrata is made with cow’s milk, but you might also find ‘burrata di buffala’ made with buffalo milk.

For the simple dressing

Olive oil: As always when there aren’t many ingredients in a recipe, try to use a good quality extra virgin olive oil.

Vinegar: I usually use either white or red wine vinegar, or apple cider vinegar. In addition, I like to drizzle a little sweet balsamic glaze over the finished salad (store-bought is fine).

Salt and pepper: Grind a little of each (or to taste) over the whole salad before serving.

How to make a burrata caprese

The step-by-step guide below should help you make the recipe perfectly first time. Scroll down to the end for the full recipe including ingredient amounts.

Firstly, cut the cherry tomatoes in half and add them to a medium sized salad dish. If using regular tomatoes, you can slice them or chop them roughly into pieces.

A collage of 2 images showing a closeup of someone chopping cherry tomatoes on a wooden board, and then the chopped tomatoes in a blue patterned bowl on a marble background.

Then add all of the other salad ingredients apart from the burrata – thin slices of red onion (around 1/4 of an onion, but feel free to add more or less to taste), croutons (if you like) and of course lots of fresh basil.

A collage of 2 images showing overhead bowls of halved cherry tomatoes and onion and the same bowl of salad with someone adding croutons, on a marble background.

Then drizzle over the dressing, and toss well. At this point, I also love to drizzle over just a little balsamic glaze. This part is optional!

All that’s left to do is to nestle the burrata carefully on top of the salad. I usually use some small kitchen tongs to do this!

Then if you like you can grind over some salt and pepper, and drizzle over a little extra olive oil before serving for the perfect finishing touch.

An overhead view of a burrata caprese salad with cherry tomatoes, red onion, croutons and fresh basil in a blue patterned blow with a big whole ball of burrata cheese in the middle, and with serving spoons in it.

Helen’s top tips

  • Check the burrata package to find the freshest cheese. Burrata isn’t long-lasting, so keep it sealed in the refrigerator until ready to make your salad, then eat within a couple of days.
  • In fact, the key to a truly delicious caprese burrata salad is using the freshest, highest quality ingredients you can find. Go for bright green, fragrant basil, ripe tomatoes, and a good quality extra virgin olive oil that’s preferably cold-pressed, bright green and harvested within the last 12 monthsl.

How to serve

A burrata caprese makes a perfect simple summer side dish, or even a simple appetizer for guests.

Try it with pizza such as these very easy air fryer naan pizzas (also possible in the oven). It would also go nicely with any kind of quiche (try this ‘impossible’ crustless quiche, a classic quiche lorraine or for a twist on a quiche, this tasty zucchini slice).

Guests coming for lunch? Wow them with a traditional Spanish omelette, and serve a caprese burrata on the side!

It also pairs well with simple roast chicken (try this air fryer rotisserie chicken if you have an air fryer), this crowd pleasing crispy panko chicken, pork chops, Greek style baked kabobs or steak.

Alternatively, why not take a creative approach and make bruschetta by piling your delicious caprese burrata onto toasted Italian bread? Or use it as a pizza topping, stir it through cooked pasta or use it to make a sandwich.

Looking for more side dishes to pair well with your salad? A simple green salad such as this Greek lettuce salad will go well, as will as these amazingly delicious (and popular) crispy Greek roast potatoes.

A burrata caprese salad in a blue patterned dish including tomatoes, red onion, basil and croutons with the burrata split open on top, and with a spoon and fork in it.


  • Turn your salad into a main meal by stirring it through some cooked pasta, gnocchi, quinoa or other cooked grain. Drizzle balsamic glaze over the top.
  • If peaches are in season, make a peach burrata salad instead! Add sliced peaches to the salad, or completely replace the tomatoes with peaches if you prefer.
  • Add arugula/rocket and prosciutto to your salad for an especially delicious twist on the classic.
  • How about cooking it into an omelette?
  • Drizzle pesto over the salad instead of or as well as including basil.

Recipe FAQs

How long does burrata last in the fridge?

Since burrata is a fresh cheese, it has a shorter shelf life than hard cheeses. Check the date on the package when unopened. After the package has been opened, burrata is best eaten within 1-2 days.

Can burrata caprese be made in advance?

This salad is definitely at its best when freshly made. However, it’s possible to assemble it up to a couple of hours before serving. But it’s best to add the fresh basil, dressing, and fresh burrata at the very last minute.

What’s a good substitute for burrata?

Of course the best substitute for a ball of burrata is a ball of regular mozzarella. It won’t be as creamy or have the soft center that burrata does, but the mild flavor and texture is very similar. Either use a large ball of fresh mozzarella, or several smaller ones.

More simple salad recipes

  • This simple orzo pesto salad is very versatile. Serve together with other salads, or add protein to make it into a main.
  • This easy tuna salad makes a perfect light summer main meal the whole family will enjoy.

Or see all salads.


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An overhead view of a burrata caprese salad with cherry tomatoes, red onion, croutons and fresh basil in a blue patterned blow with a big whole ball of burrata cheese in the middle, and with serving spoons in it.
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Dreamy Caprese Salad With Burrata

Try dreamy, creamy Italian burrata cheese in this show-stopping twist on a classic caprese salad. With juicy cherry tomatoes, fresh basil, tangy red onion, and creamy burrata, it's a must-try salad or appetizer for guests!
Prep: 15 minutes
Total: 15 minutes
Servings: 2 to 4 (as a side or light lunch)


  • 2 cups cherry tomatoes, (2 Cups is 14 ounces) Or chopped or sliced bigger tomatoes.
  • ¼ red onion, sliced thinly
  • ¼ cup croutons, optional
  • cup fresh basil, About 25 basil leaves, or ⅓ bunch
  • 1 ball burrata cheese, An average burrata ball is around 8 ounces/225 grams. Or use 3 baby burratas.
  • ¼ teaspoon salt, or to taste
  • teaspoon pepper, or to taste
  • ½ tablespoon balsamic glaze, optional

For the dressing

  • tablespoons vinegar, (white or red wine vinegar, apple cider vinegar)
  • 2 tablespoons extra virgin olive oil


  • Slice the cherry tomatoes in half, and add to a medium salad bowl. If using larger tomatoes, chop roughly into medium sized chunks.
    2 cups cherry tomatoes
  • Add the onion slices, croutons, basil, salt and pepper and dressing, and combine well. If you like, drizzle a little balsamic glaze over the top.
    ¼ red onion, ¼ cup croutons, ⅓ cup fresh basil, ¼ teaspoon salt, ⅛ teaspoon pepper, 1½ tablespoons vinegar, 2 tablespoons extra virgin olive oil, ½ tablespoon balsamic glaze
  • Place the ball of burrata cheese on top of the salad, in the middle. Break into it at the table so that everyone sees the creamy middle run out!
    1 ball burrata cheese


Servings: This salad serves 2 to 4 as a side dish or light lunch. 
Ingredients: Try to choose the freshest, ripest ingredients possible, since this salad only has a few ingredients. This is an ideal salad to make when juicy, red tomatoes are available. Heirloom tomatoes are a particularly good choice.
Burrata: Check the date on the package to find the freshest cheese possible. Once opened, eat within 24 hours for the freshest taste and texture. 
Feel free to use around 3 baby burrata instead of 1 large ball of burrata if that’s what’s available. If burrata isn’t available, ball mozzarella is a great substitute in this caprese salad, either a large ball or several small ones. 
How to serve: Serve with 2-minute olive oil toasts, or fresh crusty bread. Alternatively, serve as a side dish with grilled meat or fish, pizza, quiche or another favorite main.
Variations: Pile the salad onto fresh toasted bread for a delicious take on a bruschetta. Add peaches to the salad when in season. Add arugula and prosciutto. Use pesto as well as or instead of fresh basil. Stir cooked pasta, quinoa or gnocchi through the salad for a more substantial meal.


Calories: 182kcal, Carbohydrates: 12g, Protein: 2g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Cholesterol: 0.4mg, Sodium: 335mg, Potassium: 363mg, Fiber: 2g, Sugar: 5g, Vitamin A: 944IU, Vitamin C: 36mg, Calcium: 34mg, Iron: 1mg
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About Helen Schofield

Don't expect to find anything fussy or complicated here. Just QUICK, EASY & (mostly!) HEALTHY recipes from the Mediterranean and beyond. ENJOY!

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