Burrata Salad

Think of burrata salad as the classic caprese salad's fancy cousin. We top peak-summer tomatoes with luscious burrata cheese, and garnish with a shower of peppery basil leaves and savory chives. If you’ve never had burrata, imagine a shell of mozzarella filled with a soft, creamy filling (convinced yet?). It pairs perfectly with the sweet, juicy tomatoes, making this the perfect refreshing summer salad to enjoy all season long. Read on for all of our top tips on how to make it the best. 

Tips for how to make the best burrata salad:
— The secret ingredient is time. You'll let the tomatoes (and shallots) marinate for a half an hour to draw out the tomato juices and soften the shallots. This is the perfect time to drain the burrata and bring it to room temperature, which allows the rich flavors to shine.
— Skip the layering. Instead of layering the tomatoes with the cheese—as you would with a caprese salad—you'll top the tomatoes with the torn burrata, allowing the cheese's creamy interior to mix with the tomato juices.
— Be intentional with your salt. Because you'll really taste the salt in this recipe, we just call for flaky sea salt (a brand like Maldon is great here), but if you'd prefer to season the tomatoes with kosher salt and finish with the flaky kind, that works, too.

Serving ideas for burrata salad:
Because of the pure summer vibes of this salad, it begs to be enjoyed al fresco with classic Italian dishes like melon prosciutto skewers and pasta pomodoro, with panna cotta or cannoli for dessert.

Made this? Let us know how it went in the comments below!