Burrata, with its creamy center, takes your Caprese salad into a whole new direction. Once only found in Italy, Burrata is now available in many supermarkets and specialty stores. Mozzarella cheese on the outside, oozy mozzarella and cream on the inside, it just screams scrumptious.
A perfect use of those summertime heirloom tomatoes.
Caprese salad, with layers of fresh tomatoes, basil and mozzarella cheese is a summertime standard. A perfect use of those summertime heirloom tomatoes. Using Burrata just takes it to a new level of deliciousness. Add a drizzle of good fruity olive oil and aged balsamic vinegar…
The Balsamic Finish
A little aged balsamic goes a long way and that’s a good thing as it’s not cheap. But what a difference it makes, sweet and syrupy not tart or vinegary at all. If you can’t find or don’t have a good aged balsamic sitting around your house, don’t worry; you can make a substitute. While not perfect, it is passable. Take about 1/2 cup of that balsamic you do have, add to it 1 – 2 teaspoons of sugar, and simmer it down until you have about 3 tablespoons of syrupy glaze. Or you could buy some Balsamic Glace from Colavita; like I said, it’s not a perfect fix, but it will do in a pinch.
Burrata Caprese Salad
3 – 4 ripe tomatoes, preferably heirloom and a variety of colors
1 container (2 balls) fresh Burrata cheese, cut into halves
1/4 cup, or to taste, fresh basil leaves, chopped
Salt and freshly ground pepper, to taste
A good extra virgin olive oil
Aged Balsamic of Modena Vinegar (Aged 25 years or more, or your homemade substitute)
Slice the tomatoes and place over-lapping on 4 salad plates. Place the Burrata half along side. Season to taste with salt and freshly ground pepper. Sprinkle the basil over, drizzle with extra virgin olive oil, then add just a small drizzle of aged balsamic.