Heirloom Tomato and Burrata Cheese Caprese Salad

If there's a heaven, I'm pretty sure the angels are serving Heirloom Tomato and Burrata Cheese Salad for dinner - and for breakfast...and for lunch...and for midnight snacks...

That's not to imply that anyone in any place other than heaven is getting skimped with regular Caprese Salads. We all know and love standard caprese with it's chewy ball of fresh mozzarella, but swapping fresh mozzarella for rich, buttery burrata cheese is a welcomed change of pace. Burrata is basically two cheeses rolled into one: a ball of mozzarella filled with, uh, more mozzarella...and heavy cream. It's curdy and dreamy and available in most grocery stores (a gift from the gods). For this salad, I used Belgioioso brand.

And using heirloom tomatoes in their prime season really ups the ante in the world of salads. Heirlooms have a more muted flavor than smaller, tangier tomatoes, which is why they work perfectly with the creamy burrata. To get that tang flavor back on the table, I drizzled the salad with an intense flavor of a fig balsamic glaze.

Add a little basil, salt flakes, olive oil, and fresh ground pepper.

See you on the other side.

Heirloom Tomato and Burrata Cheese Caprese Salad
serves 4

  • 4 large heirloom tomatoes 
  • Coarse kosher salt or sea salt
  • Freshly ground black pepper
  • 1/4 cup torn fresh basil leaves
  • 2-3 cups leafy lettuces
  • 1/4 cup extra-virgin olive oil
  • 2 rounds burrata cheese 

1. Spread about 1/2 cup of lettuce onto the outer edge of a salad plate. Cut tomatoes into wedges and place on the lettuces, in a fan shape around the plate, dividing equally. Sprinkle with salt and pepper.

2. Place one half of a cut burrata cheese round in center of each plate. To cut these tender balls of cheese in half, insert a very sharp knife into the center. Quickly cut through, then grab the two ends with each hand, completing the cut by tearing them gently apart. As you cut and tear, make sure the open, cut side faces the ceiling as to not let the cheese fall out.

3. Place cut side up in the center of the plate. Drizzle with olive oil and fig balsamic glaze (recipe follows). You can use balsamic vinegar if you don't have the time or the desire to make the glaze.

4. Garnish with additional basil leaves and serve.

Fig Balsamic Glaze
makes about 1 cup

  • 1 cup balsamic vinegar
  • 1 cup fig balsamic vinegar
  • 1/2 cup light brown sugar

1. Mix balsamic vinegars with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved.

2. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Then, take some and put it on a plate and let it cool to check the real consistency.

3. Pour into a jar with a lid or a bowl and let cool before serving. It will get thicker as it cools. Store in refrigerator.


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