Burrata Caprese
This isn’t your average caprese—this Burrata Caprese is dressed to impress. Juicy heirloom cherry tomatoes, silky burrata cheese, and fresh basil bring the vibes, while olive oil–marinated sun-dried tomatoes sneak in a little extra richness and umami. It’s the perfect summer salad for when you aim to impress without the fuss!
Simple Yet Fancy Caprese Salad
Here at Maplevine Kitchen, I’m not interested in reinventing the wheel just to be clever—I’m here for food that works. Recipes that feel like something you’d serve to people you care about, that balance simplicity with just the right amount of style. And this summery, Italian-style burrata caprese salad or burrata con caprese? It’s exactly that.
It’s simple but layered—a handful of really good ingredients, each playing its part: sweet, sun-warmed cherry tomatoes, creamy burrata, fresh basil, and the secret ingredient that makes it feel extra special—olive oil–marinated sun-dried tomatoes. That one addition adds a savory richness that pulls the whole thing together. It’s subtle, but it changes everything.
Around here, we lean into recipes like that—ones that let the season’s best produce do the heavy lifting, with just a few thoughtful upgrades to make them sing. No overthinking, no excess. Just solid, reliable, gorgeous food that makes you feel like you know a little secret the internet hasn’t caught onto yet. That’s what we do here—and once you try it, you’ll get it.
So if you’re into effortless-but-impressive, this is your kind of salad.
And if you’re on the lookout for more Italian-inspired summer salads try my Panzanella Salad with Fresh Mozzarella and this Spinach and Arugula salad with shaved parmesan!
And for more yummy burrata recipe ideas check out our savory Truffle Burrata Dip, easy Burrata and Prosciutto plate, and this beautiful Peach Tomato Burrata Bruschetta.
Why You’ll Love This Recipe
Ingredient Notes
Burrata: Look for 4 ounce balls of burrata in the specialty cheese section—Trader Joe’s, Whole Foods, and local co-ops usually carry it. You want it super fresh with a soft outer layer and creamy center. I always tear it open instead of slicing so it melts into the tomatoes and looks more rustic and inviting.
Cherry Tomatoes: I like using heirloom cherry or grape tomatoes for their sweetness and color variety. Go for whatever looks the ripest—feel free to mix golds, deep reds, and even purples for a prettier plate. If your tomatoes are a little underripe, a pinch of salt and a few minutes at room temp will help bring out the flavor.
Sun-Dried Tomatoes: Choose the kind packed in olive oil (not dry-packed). I love the richness and savory depth they bring, and the oil doubles as a flavorful drizzle over the finished dish. A little goes a long way!
Basil: I go for the tender leaves from the top of the plant—they’re sweeter and more delicate. Tear them gently by hand so they don’t bruise. If you have access to microbasil, it makes a beautiful garnish too.
Olive Oil: This is the time to use your good bottle. I reach for Brightland or Graza for their balance of fruitiness and peppery finish. Even a little drizzle makes a big impact here.
Flaky Sea Salt: Don’t skip the finishing salt! A sprinkle of Maldon or Himalayan pink salt right before serving adds the perfect pop of texture and brings everything to life.
*Find the full printable recipe with specific measurements below.
Seasonal Produce Spotlight: Heirloom Tomatoes
There’s nothing quite like heirloom tomatoes in the PNW—with our mild summers and early autumn frost, homegrown varieties truly shine when they’re picked at peak ripeness. Here’s why they’re perfect for your tomato caprese with fresh burrata:
- Flavor-packed heirlooms like ‘Cherokee Purple’, ‘Black Krim’, and ‘Brandywine’ offer complex, rich sweetness with notes ranging from smoky to spicy.
- Cherry and grape varieties such as ‘Sungold’, ‘Oregon Cherry’, and ‘Stupice’ thrive here—they’re early producers, vibrant, and consistently juicy.
- Short-season timing is key: aim for July through September, when locally-grown PNW tomatoes are at their juiciest.
Step-By-Step Directions
1
Mix it Up
In a large bowl, toss sliced heirloom tomatoes with chopped sun-dried tomatoes and fresh chopped basil.
2
Plate the Base
Spoon that juicy tomato mix onto your favorite serving plate. Let those colors shine!
3
Add the Burrata
Tear burrata into rustic chunks and tuck them gently into the tomatoes.
4
Final Touch
Sprinkle with flaky sea salt and plenty of freshly cracked black pepper. Top with whole basil crowns for that fresh, elegant look.
Perfect Pairings
This heirloom tomato and burrata salad is made for warm-weather meals, whether you’re pulling together a relaxed weeknight dinner or building a fresh and colorful summer dinner spread. Here’s how to round it out:
Light Mains: Serve it alongside our Creamy Salmon Pesto Pasta or fresh Panko Herb-Crusted Cod for a meal that feels laid-back but a little luxe.
Summer Sides: Pair it with Grilled Summer Squash and Zucchini, Creamy Tomato Orzo, or Lemony Green Bean Salad to keep the flavors bright and seasonal.
Appetizer Board: Let this salad shine on a summer grazing table with Herbed Whipped Ricotta Dip with Crudité Veggies, marinated olives, and crispy crostini.
Backyard Dinner Vibes: Add a chilled bottle of Pinot Grigio or light Sangiovese, some Prosciutto Wrapped Apricots with Honey and Brie, and some grilled bread to scoop it all up—pure summer perfection.
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Burrata Caprese Recipe
Ingredients
- 1 pound heirloom cherry or grape tomatoes, halved
- ⅓ cup sun-dried tomatoes packed in olive oil, drained and roughly chopped
- 2 (8-ounce) balls burrata cheese
- ¼ cup fresh basil leaves, torn or chopped
- ¼ cup extra virgin olive oil, for drizzling
- 1 teaspoon flaky sea salt or Himalayan pink salt
- ½ to 1 teaspoon fresh ground black pepper
- 5 or 6 basil crowns (the small clusters of leaves at the very top of each basil stem)
Instructions
- Place the sliced heirloom tomatoes in a large mixing bowl. Add the chopped sun-dried tomatoes and chopped fresh basil. Gently toss everything together until well combined.
- Transfer the tomato mixture to a large serving plate or platter. Spread it out evenly, allowing the colors and textures to show.
- Tear the burrata balls into large pieces and arrange them among the tomatoes so they are balanced and distributed in a visually appealing fashion.
- Drizzle the extra virgin olive oil generously over the tomatoes and burrata, letting it pool slightly on the plate. Use a high-quality oil for best flavor. *See notes.
- Season the salad with flaky sea salt and freshly cracked black pepper.
- Finish with a scattering of fresh basil crowns for a vibrant garnish. Serve immediately. I recommend some grilled or toasted bread as a perfect companion to this salad.
- Enjoy this refined and indulgent twist on a classic Caprese salad!
Recipe Notes
Top Tips for the Best Burrata Caprese
- Go for the Good Oil. A high-quality extra virgin olive oil is a must—this salad is all about letting ingredients shine. For a standout finish, I love using Brightland’s bold, fruity oils or Graza’s “Drizzle” for that perfect last touch—they both make this salad sing.
- Bonus Flavor Hack. Don’t toss that sun-dried tomato oil! A little drizzle over the burrata adds rich flavor and a pop of color.
- Tomatoes Matter. Choose the freshest, ripest heirloom tomatoes you can find—any size or variety works, just make sure they’re peak-season and full of flavor. I used a combo of cherry, grape, and some teeny tiny ones I found at Trader Joe’s. I sliced the cherry and grape tomatoes in half and left the tiny ones whole for a nice variety of textures and shapes.
- Garnish with Intention. Optional add-ons like balsamic reduction, basil pesto sauce, or toasted pine nuts aren’t just pretty—they bring texture, contrast, and that little bit of chef-y polish that takes this from simple to stunning.
Leftovers & Storage
This salad is best fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. Keep the burrata separate if possible to preserve its texture. The tomatoes will release juice over time, so give everything a gentle toss before serving again.Nutrition
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
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More Favorite Summer Salads
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