Burrata Caprese Recipe

Prepare tomatoes

Wash and dry the tomatoes. Slice them into 1/4–1/2-inch thick rounds (or wedge them if using larger tomatoes). Arrange the slices or wedges in a single layer on a serving platter, slightly overlapping for a composed look.

Season tomatoes

Drizzle about 1 tablespoon of the extra-virgin olive oil evenly over the arranged tomatoes. Sprinkle 1/2 teaspoon of the coarse sea salt and 1/2 teaspoon of freshly ground black pepper over the tomatoes. Let them sit for 5 minutes to release juices and absorb seasoning.

Prepare burrata

Remove the burrata from the refrigerator 10–15 minutes before serving to bring it closer to room temperature. Using a sharp knife, gently place each burrata on the platter near the tomatoes and, just before serving, cut open the top of the burrata to let the creamy center ooze slightly (or tear it into pieces if you prefer more surface area).

Assemble and finish

Tuck fresh basil leaves between tomato slices and around the burrata. Drizzle the remaining 2 tablespoons of olive oil evenly over the burrata and tomatoes. Lightly drizzle 1 tablespoon of balsamic glaze over the dish in a thin zigzag or small dots. Sprinkle the remaining 1/2 teaspoon coarse sea salt and remaining 1/2 teaspoon black pepper over the burrata and basil. If using lemon zest, lightly grate it over the burrata for a bright note.

If serving with crostini: toast 6 slices of crusty bread brushed with a little olive oil until golden and crisp. Serve alongside the platter so guests can scoop burrata and tomatoes onto the bread.

Finish: Scatter a few extra basil leaves on top, sprinkle flaky Maldon salt sparingly over exposed burrata for texture, and serve immediately so the burrata is creamy and the tomatoes are fresh.