This burrata caprese is the ultimate summer dinner for when you just can’t bear to turn on your oven but you still want to eat something delicious. It combines creamy burrata cheese with summer’s best tomatoes and peaches, and a fresh basil vinaigrette.
Burrata caprese is about to be the best thing we do this summer.
I took one bite and declared to my husband that it was probably the most fabulous thing I was going to make all summer, so he should brace himself.
I WAS RIGHT.
It just makes me endlessly happy.
Look, I am no stranger to eating balls of burrata as is, straight from the fridge (which is already kind of a perfect meal), but there is really something to be said about taking a minute to dress them with basil and balsamic syrup and surround them with sugary sweet peaches and tomatoes.
And literally that is all you need – A MINUTE. Okay, maybe five.
Just enough time to toast some pine nuts in a skillet and whiz up the basil vinaigrette in a blender.
It’s the EASIEST summer meal, especially considering how fantastic it is.
Serve with a hunk of good bread for scooping up all those juices that pile up in the middle of the plate.
Oh, and make sure to invite me over for dinner when you do.
- 3 tbsp pine nuts
- ⅓ cup packed fresh basil leaves, coarsely chopped
- 1½ tsp lemon juice
- ½ tsp fine sea salt
- ¼ cup extra virgin olive oil
- 1 whole burrata, about 8 oz
- 2 large or 4 small ripe peaches, pitted and cut into wedges
- 1 lb ripe heirloom tomatoes, cut into wedges
- flaky sea salt
- balsamic syrup
- Toast the pine nuts in a small skillet over medium heat until golden, about 3-5 minutes. Pour into a small bowl and set aside.
- Combine the basil, lemon juice, fine sea salt, and olive oil in the bowl of a blender. Puree until mostly smooth but slightly chunky.
- Place the burrata in the center of a large serving platter. Arrange the peaches and tomatoes around it. Drizzle the dressing over it. Sprinkle the pine nuts on top and finish with a pinch of flaky sea salt and a drizzle of balsamic syrup.