Simple and satisfying. The first time I tried burrata seems like ages ago. I had seen it all over my social media feeds and bookmarked it as a must-have. So, out for dinner at The Crosby in Montclair, I saw burrata with heirloom tomatoes as an appetizer. I ordered it and fell in love. I love fresh mozzarella and burrata is its creamy cousin.

This recipe is my variation on one of my favorite salads, the caprese. It’s one of the first dishes I remember having at my godmother’s house. She’s vegetarian and opened me up to a world of vegetables as the main course. I had never had fresh mozzarella or fresh basil before then. Imagine not tasting the glories of a caprese until high school. A travesty. Every summer I make a caprese at least once a week. Now that I have burrata in my life, I can switch it up without any extra effort.

I used basil from my indoor garden, tomatoes on the vine, and prepackaged burrata, I added some prosciutto for saltiness and behold a star was born. You’re going to love this.


  • 1 medium tomato
  • 6-8 fresh basil leaves
  • 1 burrata ball
  • 2 slices of prosciutto
  • salt, cracked black pepper, olive oil, balsamic vinegar to taste


  1. Slice tomato and spread on plate. Salt to taste.
  2. Place basil on top of tomato slices.
  3. Place prosciutto on top of the basil.
  4. Place burrata ball on top of the prosciutto.
  5. Drizzle with olive oil and balsamic vinegar.
  6. Add salt and pepper to taste.

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