Blistered Tomato Caprese with Burrata
A simple salad that originated in Italy, the caprese features tomatoes, fresh mozzarella and basil. In our fun twist on the classic, we quickly cook cherry and Campari tomatoes in a hot pan until they burst and soften slightly, deepening their flavor. Then we top the salad with burrata, a luscious cow’s milk cheese related to mozzarella that boasts a rich, creamy center. Serve crusty bread alongside to soak up all the delicious juices. If you want to use larger tomatoes, cut them into wedges before cooking; you want all of your tomatoes to be uniform in size. This salad tastes great alongside our Surf and Turf with Porterhouse and Prawns.
Ingredients
- 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil, plus more for drizzling
- 2 lb. (1 kg) cherry and Campari tomatoes
- Kosher salt
- 8 oz. (250 g) burrata, at room temperature
- Flaky sea salt and freshly ground pepper
- Fresh tarragon, basil or oregano leaves and/or sprigs for garnish
Directions
In a fry pan over medium-high heat, warm the olive oil until small bubbles form around the edges. Add half of the tomatoes and cook, tossing occasionally, until the skins have just burst and the tomatoes are softened, about 3 minutes. Season with a sprinkling of kosher salt. Transfer to a serving platter or bowl and cover with aluminum foil. Repeat with the remaining tomatoes and transfer to the platter.
Top the tomatoes with the burrata, drizzle with olive oil and sprinkle with flaky sea salt and pepper. Scatter the basil over the salad and serve immediately. Serves 6.
Williams Sonoma Test Kitchen