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–+ servings
A white bowl filled with arugula, chopped tomatoes, and a whole ball of burrata cheese creates a fresh twist on Caprese Salad, drizzled with balsamic glaze. A basil sprig, tomato, and checkered napkin with a fork rest nearby on a white surface.
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

  1. 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.
    A clear glass mixing bowl on a wooden surface contains a small amount of finely chopped green herbs mixed with oil, perfect for dressing a Caprese Salad. Some green residue is visible on the bowl and the wooden surface.

Reduce the Balsamic

  1. Pour the balsamic vinegar and brown sugar into a small saucepan and bring it to a low simmer over gentle heat.
    A stainless steel pan with a mixture of dark sauce, red chili slices, and visible seeds sits on a light wooden surface. This flavorful base could add a spicy twist to a classic Caprese Salad or complement creamy Burrata perfectly.
  2. 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.
    A hand holding a spoon stirs a dark brown liquid in a small metal pan on a wooden surface, preparing the perfect dressing for a Burrata Caprese Salad.

Assemble the Salad

  1. In the medium bowl with the gremolata, toss the tomatoes until thoroughly coated.
    A glass bowl filled with chopped red and green tomatoes mixed with herbs, reminiscent of a Caprese Salad, sits on a wooden surface.
  2. Then toss in the arugula and drizzle some more olive oil until thoroughly coated.
    A glass bowl filled with a fresh salad of chopped tomatoes, cucumbers, green peppers, arugula, and herbs sits on a wooden surface—perfect for topping with creamy burrata.
  3. 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.
  4. 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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