Description
This Burrata Caprese Salad with Basil Vinaigrette is our favorite summer salad, bursting with juicy fresh tomatoes, creamy burrata and a delicious herby dressing. This is a perfect salad for a dinner party, a backyard lunch, or an appetizer.
Ingredients
Units
Scale
- 2 cups loosely packed basil leaves (about 1 1/2 oz.), plus small leaves for garnish
- 1 small clove garlic
- zest and juice 1 lemon
- 1 tsp. Dijon mustard (optional)
- 1/4 tsp. table salt
- 1/2 up extra-virgin olive oil
- 3 lb. heirloom tomatoes, cut into 1/4-/1/2-inch thick slices
- 8 oz. burrata, cut into bite size pieces
- flaky salt (such as fleur de sel), for serving
Instructions
- To make the dressing, add the basil, garlic, lemon zest and juice, mustard and salt in the base of a blender or food processor and pulse until the basil is finely chopped. While the blender or processor is running, slowly drizzle in the oil and process until smooth. Set aside or store in an airtight container in the refrigerator until ready to use.
- To assemble the salad, drizzle a platter with about 2-3 tablespoons of the basil vinaigrette then layer on the sliced tomatoes and drizzle with more dressing. Top with cheese and garnish with basil leave and sprinkle with salt. Drizzle again with more dressing. Serve immediately.
Notes
- Use the freshest, ripest tomatoes you can find.
- Pick a variety of colors and sizes for a more interesting salad.
- This salad doesn't hold well, but it will stay fresh covered loosely in the refrigerator for up to 8 hours.
- Serve with crusty bread or naan.
- You can add a pinch of red pepper flakes to add some heat.
- Or serve with drained and rinsed white beans for a complete dinner.
- Prep Time: 10 min.
- Cook Time: 0 min.
- Category: Salads
- Method: No cook
- Cuisine: American