Fresh, sweet strawberries meet creamy burrata in this burrata strawberry caprese salad, a vibrant summer spin on a beloved classic. If you’re craving something bright, beautiful, and satisfying in under 10 minutes, this is it. Juicy berries, fragrant basil, and velvety cheese come together with a balsamic kiss for the kind of dish that turns a simple lunch into an event.
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The Story & Intro
My Summery Obsession with Burrata Strawberry Caprese Salad
It started on a breezy June afternoon, sun peeking through my kitchen window, a pint of just-picked strawberries still warm from the farmer’s market. I reached for burrata—my go-to indulgence—and within minutes, the first version of this burrata strawberry caprese salad was born. It was meant to be a snack. Instead, it became a ritual.
This salad captures everything I love about summer: fresh produce, no-cook simplicity, and unexpected pairings. Strawberries bring that juicy burst of sweetness, basil adds its signature herbaceous lift, and burrata? It’s pure decadence, creamy on the inside, rich and cool—utterly dreamy with a drizzle of balsamic. If that sounds sensational, well, it is.
But what I didn’t expect was how versatile this dish would become. I’ve served it as a starter at dinners, a side for grilled chicken, even piled it onto toasted bread for a bruschetta-style bite. And when I saw how excited my friends got, I knew it wasn’t just me. This was a salad that turned heads and made memories.
Why This Recipe is Worth Savoring
This isn’t your average caprese. It plays with contrasts—sweet and salty, creamy and juicy, bright and bold. What sets it apart is the burrata, a luscious cousin of mozzarella that adds irresistible richness with almost zero effort. Strawberries offer a vibrant, slightly tangy alternative to tomatoes, and if you’ve never paired them with balsamic, prepare to be delighted.
Plus, it’s incredibly flexible. Serve it chilled or at room temp, plated or tossed, elegant or rustic—it shines every time. And when I spotted this strawberry spinach salad and whipped feta with roasted strawberries on Sylvia’s blog, I knew this sweet-salty combo was a theme worth exploring deeper.
Let’s dive into the delicious details.
Ingredients & Preparation
Breaking Down the Ingredients That Make This Salad Shine
What I love most about this burrata strawberry caprese salad is that every component sings. With just a handful of ingredients, each one truly matters—and when they come together, they create something far greater than the sum of their parts.
Here’s exactly what you’ll need:
| Ingredient | Amount | Notes |
|---|---|---|
| Strawberries | 2 cups | Fresh, sliced or diced |
| Fresh basil | 2 tablespoons | Sliced thin or torn |
| Burrata | 8 ounces | Substitute with fresh mozzarella if needed |
| Balsamic vinegar | 1 tablespoon | Optional – or use balsamic glaze or vinaigrette |
You’ll notice how similar this is to a traditional caprese, but the strawberries replace tomatoes, offering a juicy, fruit-forward twist that still plays beautifully with burrata and basil.
For best results, use room temperature burrata and freshly picked basil. Strawberries should be ripe but firm—too soft and they’ll get mushy, especially once the balsamic is added.
Tools, Tips & Clever Substitutions
You don’t need fancy equipment for this recipe. A sharp knife, cutting board, and a pretty platter are all you need. If you’re feeling indulgent, I recommend using a balsamic reduction instead of plain vinegar—it adds a syrupy, slightly sweet depth that clings perfectly to the strawberries.
Can’t find burrata? Swap in a ball of fresh mozzarella or even whipped ricotta, like in this blueberry peach feta salad where soft cheese adds richness.
And if you’re going dairy-free? A generous spoon of cashew cheese works surprisingly well too—something I learned while experimenting with this Greek cucumber tomato feta salad. Don’t be afraid to make it your own.
Cooking Instructions & Tips
Step-by-Step: Assembling the Burrata Strawberry Caprese Salad
This is one of those beautifully simple recipes where technique isn’t about complexity—it’s about layering flavors with care. In just minutes, you’ll have a salad that looks like it came from a summer bistro.
Step 1: Prep the strawberries
Rinse your strawberries gently under cool water. Hull and slice them thinly or dice them into quarters if you prefer smaller bites. Set aside in a mixing bowl.
Step 2: Add fresh basil
Tear or chiffonade the basil leaves (stack, roll, and slice thinly). Toss gently with the strawberries.
Step 3: Plate the burrata
Place the burrata in the center of a serving plate or gently tear into chunks if plating individually. Surround with the strawberry-basil mixture.
Step 4: Drizzle with balsamic
If using balsamic vinegar, drizzle lightly. For a more decadent finish, use a balsamic glaze in a zigzag motion across the top.
Step 5: Serve immediately
This salad is best enjoyed fresh, ideally at room temperature when the burrata is soft and creamy.
Tips and Tricks to Elevate Your Salad
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Room temp burrata = extra creamy center. Take it out of the fridge 20 minutes early.
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Use flavored balsamic for fun twists—fig, raspberry, or white balsamic pair beautifully.
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Add a pinch of flaky sea salt or a grind of black pepper just before serving to heighten every flavor note.
Inspired by the color contrast and bold flavors of watermelon cucumber feta salad and the layering technique in super simple caprese salad, this dish thrives on fresh, quality ingredients and clean presentation.
Serving, Storing & Pairing
What to Serve with Burrata Strawberry Caprese Salad
There’s something incredibly elegant yet unfussy about this salad. It belongs in a picnic basket, a garden brunch, or beside something warm off the grill. Its versatility makes it the ideal companion for both casual meals and celebratory spreads.
Here are some pairing ideas that really sing:
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Crusty sourdough or garlic crostini for scooping up that burrata-rich goodness.
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Grilled chicken or lemony shrimp for a light but protein-rich main.
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Crispy prosciutto or pancetta chips if you’re looking for a salty crunch to balance the creamy textures.
And don’t forget a refreshing drink. I love a glass of sparkling rosé or a chilled cucumber-mint lemonade. The flavors play beautifully against the richness of the cheese and the brightness of the berries.
For even more flavor-forward summer pairings, I recommend checking out Sylvia’s balsamic steak gorgonzola salad—its smoky-sweet notes pair beautifully with the sweetness of strawberries—and the caprese stuffed avocados if you’re looking for low-carb lunch pairings that keep with the caprese theme.
Storing & Reheating (Sort Of)
This salad is meant to be served fresh, but if you have leftovers, here’s how to make the most of them:
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Storage: Store in an airtight container in the fridge for up to 1 day. Keep the burrata whole if possible and store it separately to prevent the salad from becoming watery.
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Avoid freezing — the textures and flavors won’t survive the chill.
If your burrata has been refrigerated, give it 10–15 minutes at room temperature before serving again to restore its creamy center.
Pro tip: Leftover strawberries and basil? Toss them into a smoothie or muddle them into sparkling water the next day for a refreshing no-waste treat.
Frequently Asked Questions (FAQ)
Can I use mozzarella instead of burrata?
Absolutely! Fresh mozzarella is a great substitute, especially bocconcini or mozzarella di bufala. You won’t get the creamy center, but it still brings that classic caprese flavor.
What kind of balsamic works best?
I prefer a thick balsamic glaze or aged balsamic vinegar with sweet undertones. You can also use balsamic vinaigrette if that’s what you have on hand.
Can this be made in advance?
You can prep the strawberries and basil ahead, but do not add the burrata or balsamic until just before serving. This keeps everything fresh and vibrant.
What protein can I add to make it a full meal?
Grilled chicken, prosciutto, or even a scoop of lentils pair well. Try adding it alongside this keto Mediterranean chicken salad for a satisfying plate.
How do I make this vegan?
Swap burrata for cashew cheese or plant-based mozzarella, and skip the balsamic if it contains honey.
Conclusion
When I crave something beautiful, quick, and utterly satisfying, this burrata strawberry caprese salad is my go-to. It’s the kind of dish that brings people together around a table—bright berries, creamy cheese, peppery basil, and the tangy kiss of balsamic. Every bite tastes like sunshine.
Whether you’re hosting brunch, prepping lunch, or just want a moment of indulgence, this recipe delivers—without turning on the stove. I love pairing it with seasonal options like peach feta salad or lemon arugula pasta salad to complete the spread.
Now it’s your turn. Make it, savor it, and don’t forget to let me know how it went!
If you loved this burrata strawberry caprese salad, I’d love to hear about it!
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Burrata Strawberry Caprese Salad – Fresh Summer Twist
- Total Time: 10
- Yield: 4 servings
- Diet: Vegetarian
Description
Burrata Strawberry Caprese Salad is a fresh, creamy, and irresistibly vibrant twist on the classic caprese. Juicy strawberries, basil, and luxurious burrata come together in just 10 minutes for the ultimate summer salad.
Ingredients
• 2 cups strawberries, sliced or diced
• 2 tablespoons fresh basil, sliced or torn
• 8 ounces burrata cheese (or fresh mozzarella)
• 1 tablespoon balsamic vinegar or balsamic glaze (optional)
Instructions
1. Rinse, hull, and slice the strawberries. Set aside.
2. Slice or tear the fresh basil leaves.
3. Place the burrata on a serving plate, either whole or torn into chunks.
4. Arrange the strawberry and basil mixture around the burrata.
5. Drizzle with balsamic vinegar or glaze, if using.
6. Serve immediately at room temperature for best flavor and texture.
Notes
– Use room temperature burrata for optimal creaminess.
– Balsamic glaze adds an extra touch of sweetness and visual flair.
– Substitute with fresh mozzarella or vegan cheese alternatives.
– Pairs beautifully with grilled bread or roasted chicken.
– Best served fresh—store leftovers for no more than one day.
- Prep Time: 10
- Method: No-Cook
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 197
- Sugar: 4
- Sodium: 277
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 1
- Protein: 13
- Cholesterol: 44