A Simple Summer Salad: Burrata Caprese

By Sarah Harper

When summer calls for light and effortless meals, this simple salad is your go-to: ripe local tomatoes, fresh aromatic basil, sweet and creamy burrata, all topped with peppery, locally grown microgreens. 
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This vibrant, fresh, and flavorful recipe is incredibly versatile. You can use different tomato varieties such as sliced Beefsteak, Brandywine, or halved cherry tomatoes. Consider topping the dish with some balsamic pickled red onion. Additionally, you can swap out the burrata for ricotta, avocado, or go classic with mozzarella. 

You can enjoy this Burrata Caprese as an appetizer or a light, summery meal, paired with cooked quinoa, pasta, or fresh crusty bread. 

Burrata Caprese Recipe
Servings: 3-4 meals
Ingredients:

• 2 balls of fresh burrata cheese
  
• 3 cups cherry tomatoes, halved (about 1.5 pints)
  
• 10-12 fresh basil leaves, julienned 
  
• 3 tbsp extra virgin olive oil (adjust amount per preference)
  
• ½ tsp kosher salt 
  
• Optional: Top with cracked black pepper, balsamic pickled onions, or microgreens
  
• Optional: Serve with sliced sourdough bread
  

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Instructions:Prepare Burrata: Place the burrata cheese on a serving platter.

Prepare Tomatoes: Arrange the halved cherry tomatoes around the burrata on the platter.

Add Fresh Basil: Sprinkle the julienned basil leaves over the burrata and tomatoes. 

Drizzle with Olive Oil: Drizzle extra virgin olive oil over the burrata, tomatoes, and basil. The high-quality olive oil enhances the flavors of the dish.

Season with Salt: Sprinkle salt over the burrata and tomatoes to taste.

Serve: Serve the Burrata Caprese immediately. This dish is best enjoyed when the burrata is fresh and creamy. Use a knife to cut into the burrata, allowing the creamy center to ooze out and mingle with the tomatoes, basil, and other flavors on the plate.

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​Sarah Harper is a Registered Dietitian, creator, and one of many eaters behind The Addy Bean. She is also an avid hiker, a registered yoga instructor, and a former nursing home dietitian. Based in Hood River, Oregon, Sarah lives with her husband Jacob, her dog Huey and her blog’s namesake – her cat Adeline.