This Burrata Caprese with avocado is a fresh twist on the classic, layered with juicy tomatoes, creamy burrata, and just enough avocado to make it feel a little more special. It comes together in minutes and delivers bright, herby flavor that works for lunch or a simple side. If you love caprese, try the Caprese Salad With Cherry Tomatoes for another easy variation.
Burrata Caprese At A Glance
- 🕒 Total Time: 10 minutes (no cook)
- 👥 Servings: 4
- 🍽️ Cuisine Type: Italian / Mediterranean
- 🥗 Flavor Profile: Fresh tomatoes, creamy burrata, and avocado with bright basil and tangy balsamic
- 🥬 Dietary Info: Gluten-free, vegetarian
- 📦 Storage Notes: Best enjoyed fresh; can be refrigerated up to 1-2 days, though the avocado may soften
- ⭐ Why You'll Love It: A simple, elegant summer salad that feels special with minimal effort and comes together in minutes
Save And Summarize This Recipe
If this Burrata Caprese with avocado is your kind of salad, you'll also love my Nectarine Caprese for another sweet-savory summer twist. For more fresh, peppery salads, try the Beet Salad With Arugula or the Arugula Salad With Feta, both of which bring that same bright, Mediterranean-style feel to the table.
Jump to:
f you're in the mood for something fresh and seasonal, there are plenty of ways to stay in this lane. An Asparagus Salad leans bright and simple, while a Cauliflower Salad adds a deeper, roasted flavor. For something a bit more substantial, an Italian-style Potato Salad or a Lentil Salad offer heartier options that still fit the same easy, Mediterranean style.
Key Ingredients:
You will need the following ingredients to make this burrata caprese recipe:
- Burrata - Burrata is the star here, so quality matters. Look for a fresh ball that feels soft and heavy with cream inside. When testing, I found that letting it sit at room temperature for about 15 minutes before serving makes it noticeably creamier and easier to spread over the tomatoes. If you enjoy this style of cheese, it's similar in flavor to the marinated mozzarella used in my Marinated Mozzarella Balls, just richer and more delicate.
- Tomatoes - Use the ripest tomatoes you can find. In peak summer, large heirloom or vine-ripened tomatoes bring the best flavor and texture. When I tested this outside of tomato season, cherry tomatoes were actually the better option. They're more consistent and give you that same juicy, sweet bite without falling flat.
- Balsamic Vinegar - A good balsamic makes a difference. You don't need anything overly thick or reduced, but it should taste balanced, not sharp. When testing, a light drizzle was enough. Too much overpowers the burrata. If you like that tangy-sweet balance, it's the same idea behind a simple balsamic-based marinade used in my flank steak recipe, where restraint makes all the difference. You can use a flavored balsamic, like a lemon balsamic vinegar to easily change the taste of the salad.
See the recipe card for quantities.
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Variations
- Add Protein: Layering in slices of salami or prosciutto is a great way to add protein to the salad.
- Crunch: If you love a bit of crunch paired with a creamy texture, add in some toasted pecans, pistachios, or almonds.
- Fresh Herbs: Add in some fresh mint, fresh thyme, or even some fresh oregano.
How To Make A Burrata Caprese: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1
Slice tomatoes into thick round slices and layer on a plate.
Step 2
Add in sliced avocado and thinly sliced onions.
Step 3
Drain the water from the burrata cheese and gently break it in half before placing it on top of the vegetables.
Step 4
Shred some fresh basil and sprinkle it on top before finishing the salad with a drizzle of aged balsamic vinegar and flaky sea salt.
Gwen's Pro Tip
This salad is best made and eaten right away. The longer it sits the more juice will come out of the tomatoes and affect the burrata.
Burrata Caprese FAQ's
A type of cheese with a firmer exterior and super creamy inside. It's a ball of mozzarella that's wrapped around the inside of curds. The result is a delicious, milky flavor with a creamy, rich texture.
If you're making this for lunch, you can serve this salad as is, on a bed of leafy greens, or with added protein. As an appetizer, this salad is best served with a side of homemade pita chips or crusty bread.
If you have leftovers, store them in the fridge in an airtight container for 1-2 days but know that the salad won't taste as fresh.
Other Salads And Dressing
Let me know your thoughts on this Burrata Caprese by leaving a star rating below or by sharing it on Facebook, Instagram, Flipboard, or Pinterest!
Thank you!
Gwen
Burrata Caprese With Avocado
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Ingredients
- 3 large tomatoes sliced in thick rounds
- ½ avocado sliced or cubed
- ½ cup red onion slivered
- 1 ball burrata cheese
- fresh basil leaves torn
- 2 tablespoons balsamic vinegar
- flaky sea salt
- ground black pepper optional
Instructions
- Slice the tomatoes and place them on a platter.
- Add the sliced avocado and slivered onions.
- Drain the water from the burrata and break it in half.
- Place on top of the vegetables.
- Sprinkle with the torn basil and drizzle with the balsamic vinegar.
- Sprinkle with flaky sea salt and fresh pepper, if using.
Gwen Wolken says
You will love making this salad! It's super easy and really delicious.