Hello Summer, my old friend! The smell of walking through my garden this summer evening is filled with the scent of heirloom summer tomato plants happily growing beside the basil. The peonies are popping, the cherries are ripening, there’s splashing in the pool, and the BBQ sizzles in the background.

Nothing screams the long days of Summer quite like a classic Caprese salad. Layers of tomatoes, fresh mozzarella, and basil leaves. We’re adding a simple twist to this classic by using creamy burrata cheese instead of mozzarella. This simple salad is a perfect side dish addition to any Summer BBQ. A total crowd-pleaser and quick to assemble. It’s a win-win! The secret to a good Caprese salad is having the best in-season produce, allowing the individual flavors to shine.

A simple caprese salad on a table with a bottle of balsamic and cutlery

This is not so much of a recipe, but a guide on how to make a Caprese Salad. If you just love mozzarella and burrata (like I do), then go for it, and add more. You really can’t go wrong with this one. It’s totally wonderful with fresh mozzarella, however, if you can get your hands on some burrata, even better. Its creamy inside just oozes when cut open to create the most delicious salad. Or even buffalo mozzarella, the rich, creamy star of all mozzarella. Play with it, and make it your own. Use this salad as a jumping-off point with what is seasonally available from your garden, local farmer’s market, or grocery store.

Here’s a few simple ingredients you need to make a burrata caprese salad

In season, fresh Tomatoes – the best that you can get. You can also use cherry tomatoes if, like me, you have a glut from the garden! Every summer I grow a few varieties of heirloom tomatoes in our patch alongside green and purple basil, so we eat this one a lot! As long as you use beautiful ripe tomatoes that are at room temperature, you’ll be just fine.
Fresh burrata or mozzarella cheese If you haven’t yet tried burrata, you’re in for a treat. It’s a soft Italian cheese similar to mozzarella. Think of a large mozzarella ball on the outside, with an oozy, creamy filling. Slice or tear it up. Its creamy texture is a perfect match for salads, pasta, or even pizza!

Fresh basil leaves – bonus points if you pick fresh from your own garden
A good quality Extra virgin olive oil, an aged balsamic vinegar. Alternatively, you could also use caramelized balsamic vinegar.
Flaky sea salt and freshly ground black pepper
English spinach – while English spinach is not a traditional Caprese salad ingredient, it’s one of my favorite vegetables and so good for you. It’s a staple in nearly every green salad I make. I also like to sneak in extra greens when I can – that’s the Mumma in me!

A quick note on balsamic vinegars

Authentic aged balsamic vinegars are rated on a leaf system advertised on the label. When you are cooking the balsamic look for a two-leaf balsamic. When drizzling over salads (like this recipe) use a three or four (AH-MAZ-ING) balsamic. You don’t need a lot when using a good balsamic. Use it sparingly. A good bottle will last quite a while and will take your salads to the next level in terms of flavor.

TIP: Put an oil pourer on your balsamic bottle to ensure you get a light, even drizzle over your salad

The details…

Get all your ingredients together. Slice tomatoes and burrata into thick slices. I normally aim for a thickness of about 5mm.
On a plate scatter the English spinach leaves. Layer the tomato slices, burrata, and basil on top of the spinach. Allow that creamy center to ooze over the tomatoes and basil.
Drizzle with olive oil and balsamic.
Sprinkle with sea salt flakes and freshly cracked pepper.

Variations

Instead of serving as a burrata caprese salad, layer the ingredients onto sliced, crusty bread for a tasty bruschetta appetizer or lunch favorite.

A drizzle of fresh pesto instead of balsamic vinegar also makes a delicious tomato burrata salad.

Try taking it up a notch by slow-roasting the tomatoes instead of using fresh ones. Roasted tomatoes are one of the best things about tomato season, so go nuts. Use them everywhere!

Add a few favorites. Kalamata olives and sliced avocados are my go-to’s.

Cook’s Notes

Don’t be tempted to make this in the depths of winter with sub-par tomatoes. The beauty of this recipe is that it works because of the freshness and seasonality of the ingredients. There is no substitute for ripe Summer tomatoes and basil.

While you could store this one for another day. You’ll just end up with a soggy mess. Fresh is best with this one!

Caprese salad goes well with…