Burrata Caprese Salad with Garlic Basil Oil

Caprese salad with burrata on a platter.

5 from 5 votes

Burrata Caprese Salad with Garlic Basil Oil

Burrata caprese salad is made of fresh, ripe heirloom tomatoes, creamy burrata, and a flavorful garlic basil oil. Served with extra basil, flaky sea salt, and cracked black pepper, this quick appetizer is delicious and fresh, with juices and flavors melding together to create the perfect bite.

Prep Time20

Cook Time0

Total Time20

Course: Appetizer, Salad, Side Dish, Snack

Cuisine: American, Italian

Servings:

Calories: 178kcal

Author: Callan Wenner

Equipment

Small saucepan
Immersion blender, blender, or food processor
Serrated knife

Ingredients

½ cup extra virgin olive oil
1 large clove garlic thinly sliced
¾ cup basil leaves (fresh) packed
½ teaspoon kosher salt
4 heirloom tomatoes a variety of colors
2 large pieces burrata drained from the brine and patted dry (or 3-4 small pieces)
flaky sea salt
cracked black pepper
basil leaves for garnish

Instructions

Add the olive oil and sliced garlic to a small saucepan over medium heat. Heat until the garlic begins to sizzle and brown slightly, then remove from the heat and allow to cool completely, then remove the garlic cloves.
½ cup extra virgin olive oil, 1 large clove garlic
Note: if you'd like extra garlic flavor, blend the garlic into the oil. Be sure the garlic is not burnt, though!
Add the cooled oil and basil leaves, and salt to a food processor, blender, or use an immersion blender and blend until completely smooth.
¾ cup basil leaves (fresh), ½ teaspoon kosher salt
Slice the tomatoes in slices, wedges, or a combination of both and arrange on a platter.
4 heirloom tomatoes
Break the burrata into pieces and arrange them on and in between the tomato slices.
2 large pieces burrata
Drizzle the salad with the basil oil, then generously sprinkle on flaky sea salt and cracked black pepper. Top with additional fresh basil leaves.
flaky sea salt, cracked black pepper, basil leaves
Serve as is, or with pieces of toast, a green salad, or hearty grains like quinoa or farro.

Video

Notes

The tomatoes and burrata should be at room temperature for the best flavor and texture.

Don't shy away from using a generous amount of flaky salt to finish the dish. The fresh tomatoes can take quite a bit of seasoning, and it helps to bring out their flavor.

Look for very ripe, fragrant tomatoes. Use a variety of colors, and cut into various shapes. Cherry or grape tomatoes can be used in place, or in addition.

Store in a sealed container in the fridge for one additional day, though the salad is best the day its made.

Nutrition