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Caprese Salad 2.0

Servings: 4

This riff on the classic tomato-mozzarella-basil combo swaps in luscious burrata for the cheese, to outstanding effect.


  • 4 to 5 ripe heirloom tomatoes (about 2-1/2 lb.)
  • 1/3 cup torn and whole fresh basil leaves, more for garnish
  • Good-quality aged balsamic vinegar
  • Extra-virgin olive oil
  • Flaky sea salt
  • Freshly cracked black pepper
  • 2 8- to 9-oz. balls burrata


  • Slice the tomatoes into six wedges each, and place in a large bowl. Add the basil. Drizzle with the vinegar and oil, and season with salt and pepper. Gently toss the ingredients to coat. Let sit for about 30 minutes.
  • To serve, spoon the tomato-basil salad onto four plates. Tear or cut the burrata balls in half, taking care with the creamy filling, and nestle half into each salad. Garnish with additional basil leaves, if you like, and season with a pinch of salt and a grind or two of pepper.


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