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Finished photo of a shallow bowl holding a family size serving of Caprese Salad with Cherry Tomatoes and Basil Oil.

Caprese Salad with Cherry Tomatoes and Basil Oil

Frances Kellar
Summertime on a plate. This Caprese Salad is a spin on the classic version made with our own basil oil with a touch of brightness from the lemon zest. Burrata adds a bit of creaminess that makes this a match made in heaven with your favorite toasted crostini or sourdough.
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Prep Time 15 minutes
Course Appetizer, Salad
Cuisine Italian, American
Servings 4 servings

Ingredients
  

  • 1 ball burrata
  • 1 pint cherry tomatoes quartered
  • ½ cup basil leaves
  • Flaky salt & ground black pepper
  • 2 tablespoons basil oil or basil infused olive oil
  • 2 teaspoons white wine vinegar
  • 1 teaspoon lemon zest

Instructions
 

  • To make the dressing: whisk together the lemon zest, oil, and vinegar. Season with kosher salt and ground pepper as desired.
  • To arrange the salad, break apart the burrata on a shallow bowl. Quarter tomatoes and add them along the top of the burrata in free form fashion. Season tomatoes with a pinch of flaky sea salt and a grind of black pepper.
  • Tear the basil leaves and sprinkle as garnish on top of tomatoes. Drizzle vinaigrette over the top and serve.
Keyword summer recipes, tomato season, summer salad, 15 minute meals, caprese salad
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