Fine Cooking

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

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.

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Ingredient Spotlight

IN THIS RECIPE
Heirloom Tomatoes
IN THIS RECIPE
Burrata
IN THIS RECIPE
Basil
FEATURED
Shishito Peppers

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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.

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What We're Cooking Now

Name: Caprese Salad 2.0
Yield: 4 servings
Cuisine: Italian
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