As the sun graces us with its warmth, my kitchen inevitably fills with the vibrant colors and aromas of summer’s bounty. There’s a particular joy in savoring fresh garden tomatoes, creamy mozzarella, and fragrant basil day after day. This **Burrata Caprese Salad with Balsamic Pearls** isn’t just a meal; it’s an elevated celebration of these simple, peak-season ingredients. It takes my beloved classic fresh tomato salad and transforms it into a gourmet experience, offering an unforgettable twist that will impress both your palate and your guests.
For those seeking an unforgettable **Caprese Salad Recipe**, this rendition offers a luxurious deviation from tradition. Instead of conventional fresh mozzarella, we introduce the opulent **Burrata cheese**, a true Italian delicacy renowned for its creamy, rich interior. When paired with ripe, juicy heirloom or sun-kissed garden tomatoes, and delicate fresh basil, this salad transcends the ordinary, earning its place as one of the quintessential **summer salads**. Prepare to discover a new favorite that embodies the essence of warm-weather dining.
Why You Must Make This Burrata Caprese Salad with Balsamic Pearls
Even when plump, ripe garden tomatoes are a distant memory in local markets, this **Burrata Caprese Salad** allows you to capture the spirit of summer. I often opt for sweet cherry tomatoes on the vine during the off-season, which still provide a delightful burst of flavor. While fresh mozzarella typically anchors a classic Caprese (pronounced cah-preh-zseh) salad, burrata offers an indulgent upgrade. Burrata, which beautifully translates to “buttered” in Italian, is a unique cheese featuring a delicate shell of fresh mozzarella encasing a luscious core of stracciatella (shredded mozzarella curds) and cream. But the truly captivating element, and the star of this jazzed-up dish, is undoubtedly the addition of exquisite **balsamic pearls**.
Experience a Gourmet Twist on a Timeless Classic
- Enjoy Caprese All Year Round: This versatile salad isn’t confined to summer. By thoughtfully selecting different tomato varieties—from robust Romas in fall to vibrant cherry tomatoes in winter—you can enjoy the fresh flavors of Caprese any time of year. The beauty lies in adapting to what’s best and most flavorful seasonally.
- Elevate with Balsamic Pearls: Forget the simple drizzle of balsamic vinegar. Balsamic pearls are innovative, visually stunning, and deliver an intense burst of concentrated balsamic flavor with every bite. They transform a simple salad into a sophisticated culinary creation, making them a fantastic and impressive alternative for entertaining or simply treating yourself.
- Discover the Delight of Burrata Cheese: If you’re new to the world of burrata, this recipe offers the perfect introduction. Its creamy, almost liquid center provides an incredible contrast to the firm texture of fresh tomatoes and the chewiness of traditional mozzarella balls (ciliegene). It’s an experience that will undoubtedly leave you craving more of this unique Italian cheese.
The Luxurious Twist: Burrata in Your Caprese
The Caprese salad, an iconic dish originating from the picturesque island of Capri, is celebrated for its simplicity and the harmonious combination of fresh tomatoes, mozzarella, and basil—mirroring the colors of the Italian flag. Our **Burrata Caprese Salad** maintains this classic spirit while introducing a textural and flavor enhancement that elevates it to gourmet status. The use of **Burrata cheese** instead of the more traditional fresh or buffalo mozzarella is the defining “twist.” While classic mozzarella offers a firm, milky bite, Burrata presents an entirely different experience. Its outer shell of solid mozzarella gives way to a decadent, creamy interior, often described as a buttery, luscious dream. This rich, unctuous center melts beautifully into the surrounding ingredients, creating an incredibly satisfying mouthfeel that’s both indulgent and refreshing. Paired with peak-season tomatoes, whether they are vibrant heirloom varieties or sweet cherry tomatoes, and aromatic fresh basil, the Burrata transforms the entire dish, making each forkful a symphony of creamy, sweet, and tangy notes. It’s an innovative approach that respects the tradition of the Caprese while pushing its boundaries into new realms of deliciousness.
The Journey to Perfect Balsamic Pearls
My culinary adventures often involve a dash of experimentation, sometimes with more success than others. I vividly recall a past attempt at crafting balsamic vinegar pearls that, regrettably, ended in a less-than-perfect outcome. The memory of those not-quite-spheres lingered until my friend, Juliana of Color Your Recipes, shared her brilliant Balsamic Vinegar Caviar recipe. Seeing her success reignited my ambition. With a forgotten stash of agar-agar in the pantry and an always-available supply of quality balsamic, I decided it was time for a redemption attempt. Juliana’s instructions proved to be far more detailed and precise than anything I had followed before, providing the crucial guidance needed. And just like that – success! The tiny, glistening balsamic pearls were not only a delight to taste but also made an incredible visual statement on my otherwise simple tomato mozzarella salad, proving that persistence in the kitchen often yields the most rewarding results.
How to Make Balsamic Pearls: A Detailed Guide
Before diving into the process, it’s essential to understand exactly what balsamic pearls are and the simple science behind them. Essentially, they are tiny, gelled spheres of balsamic vinegar, often referred to as “balsamic caviar.” The transformation of liquid balsamic into these delicate pearls relies on a culinary technique known as spherification, which in this case uses agar-agar. Agar-agar, a natural gelling agent derived from seaweed, helps solidify the balsamic vinegar into perfect spheres when introduced to a cold oil bath. This process might sound complex, but with careful attention to temperature and technique, it’s surprisingly achievable and incredibly rewarding. The resulting pearls offer a concentrated burst of tangy-sweet flavor, adding both visual elegance and gastronomic intrigue to any dish, especially our Burrata Caprese Salad.
- Prepare Your Oil Bath: The first critical step is to thoroughly chill your chosen oil. While either vegetable or light olive oil will work, select an oil that is not too expensive, as some will inevitably be discarded. Pour 1.5 cups of oil into a tall, narrow glass or container. This shape helps the balsamic droplets maintain their spherical form as they fall. Place the container of oil into the freezer for at least 30 minutes, or until it is very cold but not frozen solid. The extreme cold of the oil is vital for instantly gelling the balsamic droplets upon contact, ensuring perfect pearl formation.
- Infuse and Heat the Balsamic Mixture: In a small saucepan, combine ½ cup of balsamic vinegar with 1.5 grams of agar-agar powder. It’s important to use a precise kitchen scale for the agar-agar, as even slight variations can affect the gelling consistency. Whisk the mixture continuously as you bring it to a boil over medium heat. Boiling is crucial to fully activate the gelling properties of the agar-agar. Once it reaches a rolling boil, reduce the heat and simmer for another minute, ensuring the agar-agar is completely dissolved. Remove the pan from the heat and allow the mixture to cool to approximately 130°F (about 54°C). This temperature is key: if the mixture is too hot, it won’t gel properly; if it cools too much, it will start to set in the pan, making it difficult to drip. If it starts to gel prematurely, gently reheat it to liquify again.
- The Art of Pearl Formation: Now for the most exciting part! Retrieve your chilled oil from the freezer. To help maintain its low temperature during the dripping process, you can set the glass of oil into a larger bowl filled with ice. Using a clean dropper or a syringe (a medicine dropper works perfectly), carefully draw up the warm balsamic-agar mixture. Hold the dropper a few inches above the surface of the cold oil and slowly, one drop at a time, release the balsamic mixture into the oil. As each droplet falls through the dense, cold oil, it will instantly solidify into a perfect, shimmering pearl. Experiment with the height and speed of dripping; a slightly higher drop often results in rounder pearls. You can also try a quick double-drop for slightly larger pearls if desired.
- Retrieve and Store Your Pearls: Once you have created your desired quantity of balsamic pearls, gently scoop them out of the oil using a slotted spoon. Transfer the pearls to a fine-mesh sieve and rinse them thoroughly under cold water to remove any residual oil. This step is important for both taste and presentation. After rinsing, the pearls are ready to be used immediately as a stunning garnish. Any leftover pearls can be stored in a covered, airtight container in the refrigerator for up to a week. They retain their shape and burst of flavor beautifully, ready to elevate future dishes.
Frequently Asked Questions About Burrata Caprese Salad
Burrata is a fresh, semi-soft Italian cheese, much like fresh mozzarella, and both are traditionally packed in whey or water to maintain their moisture and delicate texture. However, Burrata offers a unique internal structure that sets it apart. While fresh mozzarella is a solid, elastic cheese, Burrata features an outer shell made from solid mozzarella, meticulously formed into a pouch. This pouch is then filled with a creamy, rich mixture of stracciatella (shredded mozzarella curds) and fresh cream, creating an incredibly decadent and luscious interior. When cut open, the creamy core gently oozes out, offering a luxurious, buttery texture and flavor that is distinctively richer than standard fresh mozzarella.
A Burrata Caprese salad is incredibly versatile and pairs beautifully with a variety of accompaniments. For a light lunch, serve it alongside some crusty artisanal bread, perfect for soaking up the creamy burrata and tomato juices, perhaps with a side of high-quality seasoned olive oil for dipping. As a sophisticated side salad, it makes an excellent complement to grilled meats like chicken, steak, or fish, as its freshness cuts through the richness of the main course. It also harmonizes wonderfully with classic Italian entrees such as pasta dishes, lasagna, or a hearty risotto. Don’t forget a glass of crisp white wine, such as a Pinot Grigio or Sauvignon Blanc, to complete the experience.
A Burrata Caprese is a delightful variation of the traditional Italian Caprese salad. The fundamental difference lies in the cheese component: instead of the classic fresh mozzarella (whether buffalo or cow’s milk), Burrata cheese is used. This substitution transforms the salad, introducing a rich, creamy, and indulgent element that provides a beautiful textural contrast to the fresh tomatoes and basil. The term “Burrata Caprese” simply signifies that this beloved salad, originally from the island of Capri, has been enhanced with the unique decadence of Burrata.
The classic Caprese salad is renowned for its elegant simplicity, relying on a few high-quality ingredients that harmonize perfectly. The essential components include: vibrant, ripe fresh tomatoes (often sliced beefsteak or heirloom varieties), fragrant fresh basil leaves, and creamy fresh mozzarella cheese. These ingredients are typically arranged artfully and finished with a drizzle of extra virgin olive oil and a sprinkle of kosher salt. While traditionally minimalist, variations often include balsamic vinegar or a balsamic reduction for added sweetness and tang, or even a light Italian salad dressing. Some modern twists might also incorporate a hint of oregano or arugula, though basil remains the signature herb.
The Caprese salad, or Insalata Caprese (“Salad in the Style of Capri”), traces its origins to the stunning Italian island of Capri, nestled off the west coast of Italy in the Bay of Naples. This dish is said to have first appeared after World War I, perhaps as an homage to the colors of the Italian flag: red (tomatoes), white (mozzarella), and green (basil). While the modern version with basil is ubiquitous today, early renditions of the Caprese salad were sometimes served with peppery arugula and aromatic oregano instead of basil, showcasing the region’s diverse culinary influences. Regardless of its exact genesis, the Caprese salad quickly became a symbol of simple, fresh, and wholesome Italian cuisine, embodying the laid-back elegance of Capri.
Explore More Delicious Recipes
If you’ve enjoyed this unique Caprese salad, you’ll surely love these other delightful recipes that highlight fresh flavors and creative twists:
- Easy Balsamic Chicken with Tomatoes by Life Tastes Good
- Savory Tomato Pie with Pre-Made Crust by The Foodie Affair
- Fresh Tomato Basil Pasta
- Summer Panzanella
- Caprese Salad with Chicken
- Homemade Pizza Margherita
- More Side Dish Recipes
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Burrata Caprese Salad with Balsamic Pearls
30 minutes
5 minutes
35 minutes
4 servings
Indulge in a luxurious twist on the classic Italian Caprese salad! This gourmet version features creamy Burrata cheese, vibrant fresh tomatoes, aromatic basil, and stunning homemade balsamic vinegar pearls for a truly unforgettable culinary experience.
Ingredients
For Balsamic Pearls:
- ½ cup balsamic vinegar
- 1.5 grams agar-agar, weighed precisely with a kitchen scale
- 1 ½ cups vegetable oil (or light olive oil if preferred)
For the Salad:
- 11-ounce package of super sweet cherry tomatoes on the vine, sliced in half (or use your favorite garden or heirloom tomatoes when in season)
- 4 ounces Burrata cheese, gently sliced (be aware that the creamy centers will naturally ooze, so don’t expect perfectly uniform slices)
- 8-ounce package of small fresh mozzarella balls (ciliegene size)
- High-quality extra virgin olive oil
- Freshly prepared balsamic pearls (or a drizzle of premium balsamic vinegar if preferred)
- Fresh basil and oregano, small leaves or finely chopped
- Kosher salt, to taste
Instructions
- Prepare Oil for Pearls: To begin making the balsamic pearls, pour the vegetable or olive oil into a tall, thin glass. Place this glass into the freezer for approximately 30 minutes to ensure the oil becomes thoroughly chilled, which is crucial for pearl formation.
- Heat Balsamic & Agar-Agar: In a small saucepan, combine the balsamic vinegar and sprinkle the agar-agar powder over it. Bring the mixture to a full boil, stirring continuously to ensure the agar-agar completely dissolves. Once boiling, remove from heat and let it cool down to exactly 130°F (54°C). If the mixture cools too much, it will begin to gel; if this happens, gently reheat it briefly until liquid again.
- Form the Pearls: Remove the cold oil from the freezer. To help keep it cold throughout the process, you can place the glass into a larger container filled with ice. Fill a clean syringe or a medicine dropper with the warm balsamic mixture. Slowly and steadily drip the balsamic mixture into the cold oil. As each drop falls through the oil, it will instantly cool and gel into a perfect pearl. Experiment with the height and speed to create varying sizes, from small “caviar”-like pearls to slightly larger ones by quickly double-dropping.
- Rinse and Store Pearls: Using a slotted spoon, carefully remove the formed pearls from the oil. Transfer them to a fine-mesh sieve and rinse thoroughly under cold running water to remove any oil residue. Store the rinsed balsamic pearls in a covered container in the refrigerator until you are ready to use them.
- Assemble the Salad: To assemble each individual salad, arrange one or two slices of the creamy Burrata cheese in the center of your plate. Artfully scatter the small fresh mozzarella balls (ciliegene) and the halved cherry (or sliced heirloom) tomatoes around the Burrata. Generously garnish with your freshly made balsamic pearls and a scattering of fresh basil and oregano leaves. Finish with a light sprinkle of kosher salt and a generous drizzle of high-quality extra virgin olive oil. Serve immediately and enjoy!
Notes
Please note that the calculated calorie count for this recipe is elevated due to the inclusion of the entire amount of vegetable oil used in the process of making the balsamic pearls. While a significant portion of the oil is not consumed, the calculation assumes its full intake, making the listed calories an exaggerated estimate for actual consumption.
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 938Total Fat: 93gSaturated Fat: 11gTrans Fat: 2gUnsaturated Fat: 77gCholesterol: 27mgSodium: 368mgCarbohydrates: 20gFiber: 2gSugar: 16gProtein: 9g
Calorie count is including the vegetable oil used to make the pearls and is exaggerated as most of the oil is not consumed.
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