Burrata Caprese Salad
Author: Nicole
Ingredients
  • 6 medium-sized tomatoes (yellow or red) plus a handful of cherry tomatoes
  • 2 burrata balls (8 ounces), torn into pieces
  • ½ cup of loosely packed basil, cut chiffonade style or torn
  • Extra-virgin olive oil for drizzling
  • Balsamic syrup or vinegar for drizzling (see Notes)
  • Flaky sea salt, such as Maldon
Instructions
  1. Using a serrated knife, slice tomatoes into rounds.
  2. Arrange tomatoes on a large platter. Place burrata and basil on top of tomatoes.
  3. Lightly drizzle with olive oil and balsamic syrup or vinegar. Finish with flaky sea salt.
  4. Serve immediately.
Notes
* Balsamic vinegar glaze can be found in the vinegar section at many supermarkets. If unavailable, boil ¾ cup balsamic vinegar in a small saucepan until reduced to 3 tablespoons, 6 to 7 minutes.
* Recipe can be doubled or tripled when serving a larger crowd.
Recipe by Riegl Palate at https://www.rieglpalate.com/burrata-caprese-salad/