Burrata and Tomato Caprese Salad

Remember the Caprese Pasta I blogged about a few weeks back? The dish encompassed all of the flavours of a classic Caprese salad, but in pasta form – yum! Today’s recipe is another take on the classic Caprese salad, but with the added bonus of using luscious burrata cheese instead of regular mozzarella. This soft, oozy cream-filled cheese has been on restaurant menus around the globe for a while now, but usually at a hefty price point!

Until recently, most burrata had to be imported from Italy, making it difficult to find. The quality often varied, depending on when it had been made. Fresh burrata should be oozy when cut into, revealing a centre of soft cream and mozzarella curds. Thankfully, it’s now possible to find Canadian-made burrata cheese, which makes this indulgence far more accessible. Look for it near the fresh mozzarella and ricotta cheeses at your local grocery store.

Burrata and Tomato Caprese Salad

This salad is also a deliciously easy way to make the best of end-of-summer tomatoes. I happen to have bought a whooping 36 litres of tomatoes (for only $18!) and have been cooking up batch after batch of tomato sauce to freeze and use come wintertime.

Burrata and Tomato Caprese Salad

1 fresh burrata ball
2 plum tomatoes, sliced
4 tsp good-quality extra-virgin olive oil
2 tsp balsamic vinegar
Pinch each of salt and pepper
6 fresh basil leaves, torn

Arrange burrata in centre of serving platter. Arrange tomato slices around cheese. Drizzle with olive oil and vinegar; sprinkle with salt, pepper and basil leaves.

Follow me on Twitter!

Don’t miss our next food blog posts. Follow us on Twitter and Facebook for all of the latest blog updates.