Creamy, dreamy burrata subs in for traditional buffalo mozzarella in this delicious twist on the classic caprese salad, for a light and easy summer appetizer or side to any dish.
Okay, Okay. I’m pretty sure I know what you’re thinking. Yes, I have gone a bit bonkers on the tomato recipes of late. And yes, this basic summer salad barely constitutes an entire blog post. But I realized something when I was looking over my recipes that include the summertime C word, like my Avocado Caprese Wrap, Grilled Caprese Skewers, Quinoa and Burrata Caprese Salad and my Caprese Sandwich with Arugula and Olive Spread. I realized that the actual basic caprese salad was the missing link in my recipe repertoire. Plus, once we pulled this dish together I knew those heirloom tomatoes were too darn pretty not to share. Let’s call this recipe an impulse post. Sadly I have no new impulse-purchased shoes to go with it. Eaten two nights ago with a smattering of friends who were the targets of the photo shoot I had conned them into being the subjects of, they consumed the entire platter in about 5 minutes flat. No kids allowed. And even I barely snuck in a bite. That’s the way burrata and fresh heirloom tomatoes (like this recipe) should be consumed, with a tight reign and a secret knock to enter and certainly not wasted on palates that could potentially underappreciate their lushness. The tomatoes came from the farmer’s market. This was a 1 ½ pound beauty Smudge couldn’t quite wrap her head around. She says it was more like holding a small pumpkin. Oh those recipes will be creeping their way into the round ups soon. But for now, I’m sticking with tomatoes. The cheese came from Wisconsin. Have you heard? They sort of have a knack for cheese. And with a few quick slices of the knife by my friend Michelle and a run to the garden for fresh basil leaves by Smudge & E, the crowd was then polled, “Balsamic or not?” and with an enthusastic “YES!” Angie added a generous drizzle of balsamic vinegar. There was no over-thinking the food styling, just push it all in the platter and make it fit. And then this. The simpler, the better and the ingredients spoke for themselves. ‘Nuff said. If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Burrata and Heirloom Tomato Caprese Salad
- 2 balls fresh burrata cheese
- 4-6 heirloom tomatoes , sliced
- handful of fresh basil leaves
- extra-virgin olive oil , (the fruitier the better)
- good quality balsamic vinegar
- kosher salt and freshly ground black pepper
- Arrange the tomatoes on a platter around the burrata cheese balls. Sprinkle with fresh basil leaves then drizzle with a healthy pour of extra virgin olive oil. Drizzle with balsamic vinegar and season with kosher salt and freshly ground black pepper.
- Serve at room temperature.
Thank you Wisconsin Cheese for sending me some of my favorite burrata. I could live on that stuff. We send good emails. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box.
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