Mary Beth Clark

Culinary Educator · Consultant · Author

Caprese Salad with Burrata and Heirloom Tomatoes

Insalata di Caprese con Burrata di Bufala e Pomodori Cimelio

Caprese salad is one of summer's best dishes. As temperatures rise, we welcome this Italian classic with its alternating slices of soft mozzarella and garden tomatoes garnished with a few basil leaves. Change the presentation with creamy burrata nestled in fresh tomato puree. Adorn with a selection of juicy heirloom cherry tomatoes, fruity olive oil, and fragrant basil. Cracked black pepper on top finishes this marvelous adaptation. Serve as a main dish. Luscious!

4 servings.

4 fresh Burrata di Bufala or di Mozzarella
Assortment of heirloom cherry tomatoes
Extra-virgin olive oil
Sea salt flakes to taste
Coarsely ground black pepper to taste

Fresh Tomato Puree:
1 cup (237 ml) fresh raw heirloom tomato puree
Salt to taste

Fresh Herbs Garnish:
Fresh basil leaves

Drain each burrata. In each serving bowl, ladle a few spoonfuls of tomato puree, then arrange cherry tomatoes in a decorative pattern. Place one burrata on top of the puree and split it open with a sharp paring knife. Lightly drizzle olive oil over all, season to taste with salt and pepper. Garnish with fresh basil. Enjoy the delectable essence of summertime in each bite of creamy Burrata Caprese!



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