This Burrata Caprese with Plums, Tomatoes, and Mint-Basil Oil recipe can be whipped up in under 15 minutes and requires zero cooking time. Perfect summer entertaining appetizer? I think so.
It’s recipes like this one that make me wish summer produce was always in season. I love this time of year because I can walk outside and pick half the ingredients from my garden and then whip up something satisfying and delicious in under 10 minutes. Another great aspect to this burrata caprese salad? It requires zero cooking, which means you don’t have to worry about turning on your oven or standing outside in the sticky heat in front of your grill.
I took this Burrata Caprese with Plums, Tomatoes, and Mint-Basil Oil to a 4th of July cookout earlier this week and it received raving reviews. I felt kind of guilty taking compliments on it since I literally did nothing more than assemble it on a plate and drizzle some mint-basil oil over the whole thing. I think it probably threw some people because they aren’t use to eating something so simple and having it be so flavorful, which is the result of people not using fresh ingredients. So much amazing produce is in season right now so there is no better time to dive in and enjoy it…oh and adding a little cheese never hurt!
The mint-basil oil is really the only part you need to do a little work with (but not much!). Pick some fresh herbs from the garden (I used a half and half mix of mint and basil because I didn’t have enough of either), whiz it in a food processor with olive oil, and then strain it. Voila! The end result is a bright oil that adds a perfect finishing touch of fat to most summer dishes. I bet it would also be fantastic drizzled over grilled veggies or an open faced grilled cheese.
I’m now going to move on from talking about this recipe to a little life update, so feel free to skip down now if you are only here for the food (which is totally okay!). Summer has been flying by – I can’t believe it’s already July! I did a little book event a few weeks ago but have been keeping it pretty low key otherwise. Everyone keeps asking ‘what’s next?’ now that the second cookbook is out and I can’t help but want to respond with a sarcastic ‘self-care?’ remark.
To be honest, I haven’t been working on another cookbook (yet) and I haven’t been scheduling a ton of freelance work and I’m not itching to get that back into that either. I’ve just been working out, traveling for fun, spending time on the couch with my pup, updating the house we bought in December, and cooking for no other reason than to just enjoy it.
I’m not totally sure what the next creative adventure is for me but I’m keeping my options open and am planning to just keep enjoying living life until the next creative spark hits.
What’s Needed for Burrata Caprese?
This tomato burrata salad comes together with minimal ingredients. Here’s everything you’ll need to make the salad and the basil oil recipe:
- Olive oil
- Fresh basil
- Fresh mint
- Salt and pepper
- Burrata cheese
- Heirloom tomatoes
How to Make Burrata Caprese Salad
I’ve given detailed instructions in the recipe card below on how to make this easy burrata appetizer. Here are the basic steps:
- Blanch the basil and mint by dropping them into boiling water for 1 minute. Immediately transfer herbs to an ice bath for another minute.
- Remove mint and basil from the water and pat dry.
- Transfer to a food processor and add olive oil and a dash of salt. Pulse or blend for 30 seconds or until the herbs are finely chopped.
- Let sit for at least 5 minutes before straining the oil into a small dish.
- Assemble burrata caprese salad on a serving platter and drizzle with basil oil.
Can I Prep This Tomato Burrata Salad in Advance?
Absolutely! You can assemble the salad about an hour in advance. Alternately, you can prep the basil oil recipe and chop up all the individual ingredients a few hours ahead of time and then throw everything together just before serving.
Tips for Making Burrata Caprese
I used heirloom tomatoes to make this burrata appetizer recipe, but you can use any juicy, ripe tomatoes you have on hand.
You may also use all basil in the basil oil recipe, rather than a mixture of mint and basil. Just note that fresh herbs are a must — you won’t get the same results using dried.
Personally, I think the burrata is what makes this recipe, but you’re welcome to use fresh mozzarella if that’s what you prefer.
Want More Vegetarian Appetizers?
- Herb and Green Tomato Salsa
- 3 Easy Dip Recipes
- White Bean Buffalo Hummus
- Cauliflower Bites with Honey Mustard Sauce
- Smoky Quinoa Vegetarian Nachos
- All of my appetizers!
This Burrata Caprese with Plums, Tomatoes, and Mint-Basil Oil can be whipped up in under 15 minutes and requires zero cooking time. Perfect summer entertaining appetizer? I think so.
- 1/2 cup olive oil
- 1/4 cup fresh basil leaves , packed + more for garnish
- 1/4 cup fresh mint leaves , packed + more for garnish
- dash of salt
- 8 oz burrata cheese
- 2 medium plums , cut into bite size pieces (or 4 small ones)
- 3 large heirloom tomatoes , cut into bite size pieces (or 15 cherry tomatoes)
- dash of pink peppercorn
- toasted bread or crackers , for serving
Bring a small pot of water to a boil and prepare an ice bath. Blanch the basil and mint by dropping it into the boiling water for one minute and then immediately transferring herbs to the ice bath for another minute.
Remove mint and basil from the water and pat dry with a clean kitchen towel or a few paper towels. Transfer to food processor or blender and add olive oil and a dash of salt. Pulse or blend for 30 seconds or until the herbs are finely chopped. Let sit for at least 5 minutes before straining the oil into a small dish.
Plate the burrata on a serving tray and assemble the plums and tomatoes around it. Garnish with more herbs and drizzle with the basil-mint oil. Finish with pink peppercorn and serve with toasted bread pieces or crackers.