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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

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


  • 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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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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