My twist on a caprese salad pairs baby heirloom tomatoes (great for color and juicy sweetness) with peppery arugula, creamy burrata, a zippy gremolata, and a sticky-sweet balsamic glaze. Just like that (snaps fingers), you’ve got a salad that’s far more than the sum of its parts.
Caprese Salad with Burrata
Ingredients
For the Salad
- 2-3 heirloom tomato small size, quartered
- 2 red tomato small, quartered
- ¼ cup baby arugula
- 1 4 oz ball of burrata
- 1-2 tsp olive oil
- Salt and black pepper to taste
For the Gremolata
- 2 tbsp flat-leaf parsley finely chopped
- 2 tbsp basil fresh, finely chopped
- ½ tsp lemon zest from about ½ lemon
- 1 garlic clove microplaned or minced
- 1 tsp olive oil
- Tiny pinch of salt
For the Balsamic Glaze
- 3 tbsp balsamic vinegar
- ½ tsp brown sugar
Instructions
Make the Gremolata
- In a medium bowl, stir together the chopped parsley, bright lemon zest, and that whisper of finely grated garlic—it should smell fresh and punchy, like summer herbs meeting citrus in a breeze. If you like, swirl in a little olive oil to smooth it out, and add a pinch of salt to coax out the flavors. Set aside and let it mingle while you prep the rest.
Reduce the Balsamic
- Pour the balsamic vinegar and brown sugar into a small saucepan and bring it to a low simmer over gentle heat.
- As soon as it simmers, let it bubble quietly until it’s thick enough to coat the back of a spoon or leave a streak when a spoon is dragged through it—this should take about 30 seconds. It’ll smell deep and tangy, like aged wood and late-summer fruit. Remove from heat and let it cool to a warm drizzle. Don't simmer too much or it will cool and turn to a hard toffee consistency.
Assemble the Salad
- In the medium bowl with the gremolata, toss the tomatoes until thoroughly coated.
- Then toss in the arugula and drizzle some more olive oil until thoroughly coated.
- On your favorite platter (or two individual plates), transfer the tomato mixture and nestle in a ball of burrata on top. Drizzle the olive oil in a thin ribbon over everything and season with a few generous pinches of flaky salt and freshly cracked pepper.
- Serve immediately, while the tomatoes are at their freshest because the juices will start to pool at the bottom of the dish.
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