I am sure by now, you know that I love fresh dishes made with real and genuine ingredients! Caprese Salad with Heirloom Tomatoes and Burrata is one of those dishes that evokes an Italian summer meal…But what is a Caprese salad? Traditional Caprese salad is usually made with ripe tomatoes and mozzarella di bufala, dressed with a high-quality extra virgin olive oil and fresh basil leaves.
The version I am proposing today is a refined take on the classic Italian Caprese, where mozzarella and tomatoes are replaced by burrata and heirloom tomatoes. Let’s continue to discover more about this summer tasty recipe.
Where does Caprese Salad come from?
There are two different sources about the origins of the Caprese salad, however, both sources agree that the salad was born in Capri, a cozy island in front of Naples The first tells that it was a bricklayer who invented this dish in the 50s’, assembling genuine products that recall the color of the Italian flags.
The second source mentioned that the Caprese Salad was originated in Capri during the 20s’, when the luxury hotel in the highland decided to propose a new and lighter menu. This creation was a tribute to Tommaso Marinetti, founder of the Italian futurism, who preferred lighter meals to the most traditional pasta dish.
Ingredients for the best Caprese Salad with Burrata and Heirloom Tomatoes
To make the best Caprese Salad, you will need only 5 ingredients only. My recommendation is to choose high-quality crisp ingredients.
Heirloom Tomatoes
These special tomatoes are growing naturally and their seeds are passed down from season to season. Heirloom tomatoes are pollinated by birds or by the wind, so there is no genetic modification. For this reason, these vegetables are produced in smaller quantities and are more prone to deteriorate faster. Usually, they are more expensive than the regular tomatoes you can find at the grocery store, but it is worth it, as they are very juicy and flavorsome.
The best time to enjoy this quality of vegetables is the summer. A tip when you buy them: treat them very carefully, their skin is usually softer than normal standard tomatoes. If you want to know more about heirloom tomatoes, please check this article on Bon Appetit, which I found very useful to understand more about these veggies.
Burrata
Burrata is a fresh cow milk cheese from Andria, in Puglia, the heel of Italy. This cheese has the shape of a ball with a harder outer skin, that inside has a heart of cream and Stracciatella (fresh cheese curds). While from the outside it looks like mozzarella cheese, when you slice it, the thick cream starts flowing out, and the magic happens. It is a rich cheese, with a buttery flavor, and it advisable to eat it within 24 hours.
Basil
Choose bright green, fresh basil leaves. If you have a basil pot, keep it in a well aerated place, and water it with 2/3 cup every morning. It will maintain your basil leaves well hydrated.
Extra virgin olive oil
I recommend high quality cold-pressed extra virgin olive oil with a bright yellow color. To preserve the EVOO, make sure you store it in a dark bottle, in a dry place with no light.
Salt & Black Pepper
As a finishing for your plate, you can use sea salt flakes and you will need only a few to flavor the dish. I am still using the one I bought while visiting Marsala. If you want to know more about the different finishing salts, check this article here. Freshly crushed, black pepper adds the final touch. Make sure you have a grinder, as it will enhance the pepper taste.
How to make Caprese Salad with Heirloom Tomatoes and Burrata
This recipe makes enough for 4 persons as appetizers or 2 as a vegetarian main dish. Start by gathering all your ingredients.
Proceed by cutting the tomatoes in horizontal slices of ¼ inch thickness. I recommend you to use a sharp knife, which will not ruin the skin of the tomatoes. Once you cut the tomatoes, arrange the tomatoes in circles leaving in the middle the space for the burrata. To create a colorful composition choose different colors and sizes. Display your burrata in the middle of the plate. Make sure you do not cut it yet, to avoid the cream to run immediately.
Continue and sprinkle salt, crushed black pepper, basil leaves and extra virgin olive oil. Marinate for 15 minutes at room temperature. In this way the action of salt will release the juice of the tomatoes that will combine with the EVOO, creating a tasty sauce. When you are about to serve it, cut it in 4 parts, so that the burrata heart will start coming out and all the flavors will be combined together.
Caprese Salad with Heirloom Tomatoes and Burrata variations
Caprese Salad with Heirloom Tomatoes and Burrata is suitable for vegetarians and gluten-free diets. In terms of substitution, if you cannot find Heirloom Tomatoes, you can go for classic plum tomatoes. If you cannot find burrata, you can go for mozzarella di bufala or classic mozzarella. Fresh mozzarella is better, otherwise, a ball in a vacuum pack with water would be a good alternative.
There are also variations of Caprese salad with a drizzle of pesto or olives. I suggest enjoying your salad with just a few simple ingredients and not overpower the taste with stronger flavors.
Serving Suggestions
The best way to taste this salad and to have a complete meal is to accompany it with a side of crusty bread, that will collect the juiciness of the tomatoes, the richness of the cream and the EVOO. A good type of bread would be a piece of Rosemary Focaccia Bread.
Which wine to pair with Caprese Salad
When it is about wine pairing with soft cheese, my top recommendation is a white fresh wine, with notes of fruits. The fruity notes will contribute to balance the creaminess of the burrata and will pair perfectly with the heirloom tomatoes.
I recommend a Vermentino from Sardinia, which has well-defined fruit notes of lime, grapefruit and green Apple. If you prefer instead a sparkling wine you can choose among an Italian Prosecco or a French Cremant from the Alsace region.
A rose’ wine is a great alternative, in this case, I would recommend a rose’ wine from Provence which combines fruity notes of strawberry and watermelon with a floral note of rose petals.
Ingredients
- 1 tbsp olive oil extra virgin
- 8 oz burrata (see notes)
- 1 pound tomatoes heirloom (see notes)
- ½ tsp sea salt flakes
- 1 pinch black pepper crushed
- ¼ cup basil fresh leaves
Instructions
- Proceed by cutting the tomatoes in horizontal slices of ¼ inch thickness. Preferably use a sharp knife, which will not ruin the skin of the tomatoes.
- Arrange the tomatoes in circles leaving in the middle the space for the burrata. Choose different colors and sizes to create some movement and a colorful composition.
- At this point, remove the burrata from the container and drain out the water. Place the burrata in the middle of the plate, but do not cut it yet, to avoid the cream to flow out immediately.
- Sprinkle the dish with salt, crushed black pepper, fresh basil leaves and 1 tablespoon extra virgin olive oil. Let the dish marinate 15 minutes (see notes).
- When you are about to serve it, cut it in 4 parts, so that the central part of the burrata will start coming out and all the flavors will be combined together.
Notes
- In case you cannot find burrata, you can opt for mozzarella di bufala or classic fresh mozzarella.
- In case you cannot find heirloom tomatoes, you can choose plum tomatoes or any variety that you can find at your local grocery store.
- Let the dish marinate 15 minutes. It is a key step to combine the juice of the tomatoes with the EVOO, and thanks to the action of the sea salt flakes, it will create a tasty sauce.
Nutrition
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