Burrata Caprese
This burrata caprese is a great easy recipe to make use of tomatoes this summer in this fresh & delicious salad!
Servings: 4 servings
Calories: 285kcal
Ingredients
- 3 large heirloom tomatoes
- ¼ cup fresh basil leaves
- 2 oz soppressata
- 8 oz burrata
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 2 tablespoon olive oil
- 1 tablespoon balsamic glaze
Instructions
- Using a serrated knife, thickly slice the tomatoes and arrange on a large plate or serving platter, then top with fresh basil. Slice soppressata and cut slices in half, arranging around the edge of the plate.
- Place burrata in the center of the salad, then sprinkle with flaky salt and crushed black pepper. Drizzle with olive oil and balsamic glaze over burrata caprese.
- Cut burrata open right before serving, allowing cream and curds to flow.
Notes
- Enjoy with toasted bread on the side, or make a burrata caprese sandwich!
- You can save any leftovers in an airtight container in the fridge for 2-3 days, but I recommend trying to eat it immediately after serving as the cheese will lose its texture the longer it sits.
- You can make this into a caprese pasta salad by serving with ritoni or spaghetti noodles!
- Want more protein? Swap out the soppressata for grilled chicken!
Nutrition
Calories: 285kcal | Carbohydrates: 6g | Protein: 14g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 51mg | Sodium: 616mg | Potassium: 280mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1246IU | Vitamin C: 13mg | Calcium: 316mg | Iron: 1mg
