This strawberry tomato burrata salad recipe is a twist on the classic Italian Caprese salad. Loaded with juicy strawberries, sweet tomatoes and creamy burrata which are then topped off with a drizzle of extra virgin olive oil, fresh basil and a delicious balsamic glaze, this vibrant salad is the perfect example of summer on a plate.
What is burrata cheese?
Burrata is a creamy semi-soft Italian cheese made from cow’s milk into the shape of a ball. It is from the Apulia region in the heel of Italy. The exterior is a thin but firm mozzarella cheese skin formed into a pouch containing a mixture of cream and soft cheese curds (also known as stracciatella). Burrata looks like a mozzarella cheese ball, but cutting it open reveals a soft, creamy and delicious filling. It is a great addition to pasta or salad dishes.
Which ingredients to use
- Fresh strawberries: Choose ripe and sweet fresh strawberries for their rich and fragrant flavour. Don’t use frozen strawberries for this Caprese salad recipe as they become too soggy when thawed.
- Burrata cheese: A small ball of burrata cheese per serving is the preferred choice, they usually come in 4 oz. You can buy them in the larger grocery stores, farmers markets, or Italian specialty stores. If you cannot find burrata cheese you can substitute it with a ball of fresh buffalo mozzarella cheese.
- Tomatoes: Ripe, sweet and juicy tomatoes are a must to give this burrata tomato salad its best flavour. I use either Roma or vine tomatoes which are both very meaty and firm. Heirloom tomatoes are also a great choice. Still, you can use any type of tomatoes you have at home or you prefer.
- Olive oil: Add a good drizzle of quality extra virgin olive oil as you will need to taste it in this salad.
- Balsamic glaze: A drizzle of balsamic glaze or balsamic syrup brings together all the flavours of this strawberry salad recipe. Preferably use this delicious homemade balsamic glaze or any store-bought one that you like. If you don’t have balsamic glaze you can use a good quality balsamic vinegar as a substitute.
- Seasoning: Add fresh basil leaves and a pinch of freshly ground black pepper and flaky sea or kosher salt to taste.
How to make strawberry burrata Caprese
A Caprese salad or Insalata Caprese is typically made by layering slices of fresh tomatoes and mozzarella cheese seasoned with olive oil and fresh basil. However, this particular salad has an interesting spring / summer twist because it adds fresh strawberries to the recipe and the usual mozzarella is replaced with soft and creamy burrata cheese.
This recipe is so quick and easy to prepare. The wonderful Italian flavours will blow you away.
- Prepare the ingredients: Wash the tomatoes and strawberries in cold water. Just rinse and drain. But, don’t leave the strawberries sitting in water as they’ll become soggy. Hull and quarter the strawberries and thinly slice the tomatoes.
- Assemble the salad: Either use a large plate to share or serve on individual plates. Arrange the tomatoes and strawberries on the plates and gently place the burrata ball in the middle. Divide the basil leaves over the salad and season it all with a pinch of flaky sea salt and freshly ground black pepper to taste.
- Use dressing: Drizzle a tablespoon of extra virgin olive oil and sweet balsamic glaze over each plate. Serve immediately.
This strawberry salad is best served with some slices of crusty farmers loaf, focaccia or ciabatta. It can be served as an appetizer or lunch.
It is also great to serve as a side dish with any of these dinners or main courses:
- French ratatouille
- Chicken with sage and proscuitto
- Grilled lemon and herb chicken skewers
- Creamy tuna pasta with leek
- Pan fried trout
More strawberry recipes to try
Strawberry tomato burrata salad
- 2 balls burrata cheese (4 ounces or 120 grams each)
- 2 ripe tomatoes sliced
- 8 ounces (or 250 grams) strawberries hulled and quartered
- 2 tablespoons olive oil extra virgin
- 2 tablespoons balsamic glaze
- handful of basil leaves cut or roughly torn
- pinch of kosher salt or flaky sea salt to taste
- freshly ground black pepper to taste
- Arrange the tomatoes and strawberries on individual serving plates or one larger plate to share. Place the burrata balls on top of the strawberries and tomatoes, one per plate. Or tear the burrata into smaller pieces and arrange on top of the bigger plate.
- Sprinkle with basil leaves.
- Drizzle each plate with olive oil and balsamic glaze and season with salt and pepper to taste.
- Use mozzarella cheese as a substitute for burrata if you prefer.
- Only use fresh and juicy strawberries for this recipe. Don’t use frozen ones as they will become too soggy after thawing.