Burrata Caprese

This baked burrata caprese with roasted cherry tomatoes, garlic, fresh basil and a drizzle of balsamic reduction is the perfect easy summer appetizer. Served on buttery, toasty sourdough for the most epic bite that’s sure to be everyone’s favorite!

Why You’ll Love This Burrata Caprese Salad

This juicy burrata caprese with balsamic reduction is a simple and delicious Italian appetizer, perfect for packing more veggies into your gatherings.

• Great for summer. Nothing says “fresh summer appetizer” like roasted tomatoes with garlic and olive oil.
• Versatile. Serve it straight out of the oven, at room temperature, or chilled.
• Perfect for leftovers. Reduce food waste by using leftover tomatoes and bread you have laying around in the kitchen.
• Italian-inspired. Creamy burrata cheese, fresh basil, and sweet balsamic reduction create a lovely Italian flavor profile.

What Is Burrata?

Burrata is a classic Italian cheese that’s made with a thin mozzarella layer on the outside and a creamy curd-like filling called “stracciatella” on the inside. When sliced into, the filling spreads out and adds milky richness to every bite. It’s often added to margherita pizzas, pastas, and salads.

Recipe Ingredients

The balsamic reduction’s sweetness balances out the creamy, tart, and herby flavors in the rest of the salad. Scroll to the recipe card at the bottom of the post for exact amounts.

• Bread – Sourdough is my favorite for this.
• Butter – Unsalted butter is best. Olive oil and cooking spray work too.
• Cherry tomatoes – Don’t worry if they’re not super round and plump anymore.
• Olive oil⁠ – I prefer extra-virgin olive oil. Avocado oil is a great swap.
• Garlic – You must use fresh garlic. If you need to use garlic powder or paste, stir it in once the tomatoes are roasted.
• Salt – Go for kosher salt or pink Himalayan salt.
• Burrata – Fresh mozzarella can be used instead.
• Fresh basil⁠ – Use fresh parsley, oregano, or rosemary if you prefer.
• Balsamic Reduction – Try my recipe or add your favorite.

How To Make Burrata Cheese Caprese Salad

Don’t forget to add a timer on your phone so you don’t forget the tomatoes in the oven! Scroll to the bottom of the post for the full recipe card.

• Toast the bread. Brush the bread with butter and set a pan over medium heat. Add the bread and toast it for 2-4 minutes per side or until golden. Set it aside.
• Roast the tomatoes. Preheat the oven to 400F. Toss the tomatoes and garlic with olive oil and salt. Set them on a baking dish. Bake for 20 minutes. Remove them from the oven.

• Serve. Stir the tomatoes and garlic, and add the burrata on top. Sprinkle with basil and add balsamic reduction. Serve with sourdough bread and enjoy!

Tips & Variations

This fresh burrata caprese is great for using up leftover bits of bread like focaccia, ciabatta, and baguettes.

• Use store-bought. Pre-sliced, toasted bread can save you some prep time if you’re in a rush.
• Swap the bread. Focaccia, ciabatta, Irish soda bread, baguettes, and bagels are great swaps for sourdough in this recipe.
• More drizzles. Adding Homemade Basil Pesto Sauce, Roasted Garlic Aioli, and sun-dried tomato over the salad can add more depth and flavor.
• Use leftovers. Remove the seeds from leftover Roma or Heirloom tomatoes and dice them. Add them to the baking dish and roast as usual. Leftover stale bread is great for toasting too. No one will be able to tell the difference!
• Add protein. Once roasted, stir in some Garlic Herb Roasted Shrimp or Air Fryer Chicken Breast for a heartier bite.
• Incorporate add-ins. Sprinkle 2-3 tablespoons sliced olives and capers, or grilled artichoke hearts over the salad for more texture.

What To Serve With Burrata Caprese

This burrata caprese is an easy appetizer for cookouts and gatherings. Serve it with Grilled Filet Mignon or New York Strip Steak with Balsamic Reduction as mains. If you prefer poultry or seafood, try my Garlic Butter Salmon or Garlic Herb Turkey Breast. For side ideas, try my Butternut Squash Pasta with Baco or Roasted Green Beans & Mushrooms.

Proper Storage

Refrigerate the leftovers in an airtight container for up to 3 days. Don’t store it for longer than this because the tomatoes will begin releasing lots of excess moisture. Serve it at room temperature or straight out of the fridge.

More Easy Salads

• 10 Minute Easy Asian Cucumber Salad Recipe (Dairy Free)
• The Best Marinated Tomato Salad Recipe
• Green Goddess Salad
• Classic Wedge Salad with Light Blue Cheese Dressing
• Fattoush Salad

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