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Tomato burrata salad arranged on large white serving platter sits atop a white and gray marbles surface. The platter is surrounded by a wooden serving board topped with grilled bread, fresh basil, a small wooden pinch bowl filled with ground black pepper, two small drinking glasses filled with white wine, a gray and white striped linen napkin, and silver servingware.

Burrata Caprese Salad with Heirloom Tomatoes & Basil Pesto

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  • Author: Jess Larson
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: serves 4-6 1x
  • Category: Side Dish recipes, Appetizer recipes, Vegetarian recipes
  • Method: No-Cook
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This heirloom tomato burrata salad is one of my all-time favorite lazy summer dishes. I lovingly refer to it as “Caprese Salad 2.0” because it’s with all of the components & flavors of a classic caprese, but they’re all amped up to the next level…

  • In place of Roma tomatoes are juicy & colorful heirloom tomatoes,
  • fresh mozzarella is swapped with creamy, dreamy burrata cheese, &
  • tender fresh basil leaves are blitzed into a punchy, bold, & vibrantly green pesto sauce.

Ever since I first made it a few years back, this burrata caprese salad recipe has been one of my tried & true summer favorites. It’s absolutely beautiful & delicious, but it couldn’t be simpler to put together. It’s perfect whether you’re looking for a light dinner or an easy dish to share for a summer party or BBQ.

Be sure to refer to the blog post, above, for serving suggestions & plenty of recipe tips & tricks!

Ingredients

Scale
  • 2 pounds heirloom tomatoes, sliced (see Recipe Notes)
  • 8 ounces burrata cheese, drained & patted dry
  • 1/2 cup basil pesto (see Recipe Notes)
  • kosher salt & ground black pepper, to season
  • for serving, as desired: grilled bread, finely chopped fresh basil, olive oil, etc.

Instructions

Layer the sliced tomato on your favorite large serving platter or board, seasoning generously with kosher salt & ground black pepper. Nestle the burrata into the tomatoes, gently breaking it apart to expose the creamy filling. Drizzle the basil pesto over top. Serve immediately. Enjoy!Tomato burrata salad arranged on large white serving platter sits atop a white and gray marbles surface. The platter is surrounded by a wooden serving board topped with grilled bread, fresh basil, a small wooden pinch bowl filled with ground black pepper, two small drinking glasses filled with white wine, a gray and white striped linen napkin, and silver servingware.

Equipment

Notes

  • Ingredient Notes: 
    • Heirloom tomatoes: I like to use a combination of larger heirloom tomatoes & bite-sized cherry heirloom tomatoes for a particularly pretty presentation. Thinly slice the larger tomatoes & halve or quarter the bite-sized tomatoes as desired. 
    • Pesto: Feel free to whip up a batch of homemade pesto for this burrata caprese salad, or grab store-bought for extra convenience. This kale pesto recipe is my personal favorite – you’ll always find a big jar of it in my fridge this time of year! If opting for store-bought, use fresh pesto rather than jarred for best results (i.e. the kind sold in the refrigerator section, which tends to taste freshest & has a nice, saucy consistency). If your pesto is on the thicker side, squeeze in a little fresh lemon juice to help loosen it up.
  • Serving: As written, this recipe yields a large burrata caprese salad, suitable for feeding a crowd of 4-6 as an appetizer/side dish or 2-3 as a light lunch or dinner. You can easily halve or double the recipe to feed a smaller or larger crowd, as needed. 

Find it online: https://playswellwithbutter.com/burrata-caprese-salad-with-heirloom-tomatoes/