Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Advanced Search
All Access| |
Advanced Search
Recipe

Caprese Salad 2.0

By Christine Clark April/May 2018 Issue

Servings: 4

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

Ingredients

  • 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

Nutritional Information

  • Calories (kcal) : 320
  • Fat Calories (kcal): 220
  • Fat (g): 24
  • Saturated Fat (g): 12
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 25
  • Sodium (mg): 490
  • Carbohydrates (g): 13
  • Fiber (g): 3.5
  • Sugar (g): 9
  • Protein (g): 13

Preparation

  • 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.
(1 rating) Read Reviews
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Ingredient Spotlight

Reviews

Rate or Review

Reviews (1 review)

  • Birmingham_MI_Cook | 08/07/2019

    This is just a simple twist on traditional caprese salad. It's so easy that my cat could make it. Looks beautiful and I used Fini balsamic. Voila! Everyone was totally impressed. I served it family-style on a large platter.

Rate this Recipe

Write a Review

Related Recipes

What We're Cooking Now

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

From the Shop

Browse the Shop

Connect

Follow Fine Cooking on your favorite social networks

Fine Cooking Magazine

Follow

Newsletter

Love to cook? Sign up today to get daily recipes and more from Fine Cooking plus special offers

Site Links

© 2020 The Taunton Press, Inc. All rights reserved.

Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.

Fine Cooking Magazine - June/July 2020

Subscribe today and save up to 44%

Subscribe

Double Check

Do you really want to delete the list, ?

Note

This won't delete the recipes and articles you've saved, just the list.

This feature has been temporarily disabled during the beta site preview.

Add/Edit a private note for this recipe

This note is only visible to you.

Double Check

Are you sure you want to delete your notes for this recipe?

You must be a magazine subscriber to access this feature.

Fine Cooking Cover

Subscribe today and save up to 44%

Subscribe

Or learn more

Already a subscriber?

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial