In the summer, I could eat fresh garden tomatoes and mozzarella with a sprinkling of basil day after day. This Burrata Caprese Salad with Balsamic Pearls is a jazzed up version of my favorite fresh tomato salad.
Burrata Caprese Salad with Balsamic Pearls
With nothing close to a ripe garden tomato in the markets, I chose sweet cherry tomatoes on the vine to create this burrata caprese salad. Fresh mozzarella is usually my choice for a classic caprese, but burrata is an indulgent option. Burrata translates to “buttered” in Italian and is a shell of fresh mozzarella filled with cream and cheese curds. But the coolest thing about this salad are the balsamic pearls!
I was reminded of my failed attempt on making balsamic vinegar pearls when my friend, Juliana, of Color Your Recipes, posted her Balsamic Vinegar Caviar recipe. Since I still had a stash of agar-agar and an endless supply of balsamic, I figured it was worth another shot. And Juliana’s recipe was much more detailed than what I had used before. Whew, success!
Sunday Supper Recipes Using Fresh Tomatoes:
- Caprese Chicken with Bacon by Family Around The Table
- Cheesy Caprese Pesto Chicken and Quinoa Casserole by Fantastical Sharing of Recipes
- Easy Balsamic Chicken with Tomatoes by Life Tastes Good
- Grilled Chicken and Pasta with Grated Tomato Sauce by A Kitchen Hoor’s Adventures
- Bronzed Tomato Spinach Cheddar Panini by Cindy’s Recipes and Writings
- Ground Beef Curry by Wholistic Woman
- Lamb and Fresh Tomato Curry by Sunday Supper Movement
- One Pan Pork Chop Dinner with Tomatoes by Simple and Savory
- Tuna and Tomato Bento by Ninja Baker
Pizza, Pies, and Pastas
- Angel Hair Pomodoro by Healing Tomato
- Heirloom Tomato Tart by Authentically Candace
- Pressure Canned Homegrown Tomato Sauce by What Smells So Good?
- Savory Tomato Pie with Pre-Made Crust by The Foodie Affair
- Three Cheese Tomato Basil Pie by Jersey Girl Cooks
- Tomato and Caramelized Onions Galette by Brunch-n-Bites
- Tuscan Pasta with White Beans and Tomatoes by A Mind “Full” Mom
- Bacon Caprese Stuffed Portobello Mushrooms by Crazed Mom
- Bloody Mary Mix by Our Good Life
- Bruschetta di Pomodoro by The Freshman Cook
- Caprese Garlic Bread with Arugula Pesto by The Crumby Cupcake
- Slow Roasted Tomatoes by Caroline’s Cooking
- Tomato Cauliflower Rice by Family Foodie
- Tomato Tulips for a Veggie Platter by Sew You Think You Can Cook
- Cheesy Thumbprint Cookies with Green Tomato Strawberry Jalapeno Jam by Soulfully Made
- How to Make Homemade Salsa by Cosmopolitan Cornbread
- IPA (India Pale Ale) Green Tomato Pickles by Gourmet Everyday
- Italian Nachos by A Day in the Life on the Farm
- Marinated Cherry Tomatoes with Cottage Cheese by Cricket’s Confections
- Tomatoes Stuffed with Apple-Walnut Salad Filling by Asian In America
- Tropical Fruit Salsa by Pies and Plots
Soups and Salads
- 10 Minute Greek Inspired Couscous Salad by Sprinkles and Sprouts
- Burrata Caprese Salad with Balsamic Pearls by That Skinny Chick Can Bake
- Cherry Tomato and Preserved Lemon Salad by Shockingly Delicious
- Cupboard Tomato Mozzarella Salad by Food Lust People Love
- Fresh Tomato and Couscous Salad by Basic N Delicious
- Fried Green Tomato BLT Salad by Palatable Pastime
- Rustic Dill Tomato Soup by Hot Eats and Cool Reads
- Summer Tomato and Bread Soup by Monica’s Table
- Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese by Bottom Left of the Mitten
Burrata Caprese Salad with Balsamic Pearls
A twist on the Italian Caprese salad using Burrata cheese and balsamic vinegar pearls.
- Prep Time: 30 mins
- Cook Time: 5 mins
- Total Time: 35 minutes
- Yield: 4-6 servings
For Balsamic Pearls::
- 1/2 cup balsamic vinegar
- 1.5 grams agar-agar, weigh with your kitchen scale
- 1 1/2 cups vegetable oil (may use olive oil if desired)
- 11-ounce package of super sweet cherry tomatoes on the vine, sliced in half
- 4 ounces Burrata, sliced (centers will ooze, so don’t expect beautiful slices)
- 8-ounce package of small fresh mozzarella balls (ciliegene)
- Extra virgin olive oil
- Balsamic pearls (or balsamic vinegar if desired)
- Fresh basil and oregano, small leaves or chopped
- Kosher salt, to taste
- To make the balsamic pearls, pour the oil into a tall thin glass and place into the freezer for about 30 minutes to chill the oil.
- Place the balsamic vinegar in a small pan and sprinkle agar-agar over it. Bring the mixture to a boil, stirring to dissolve the agar-agar. Remove from heat and let cool to 130 degrees (much colder and your mixture will gel. If this happens, just gently reheat.).
- Remove the cold oil from the freezer and keep it cold by placing it into a container filled with ice. Fill a syringe (I used a medicine dropper) with the warm balsamic and slowly drip it into the cold oil. As it falls through the oil, it will cool and gel. One drip will make small “caviar” like pearls. I made some of these and also did a quick double drop to make larger pearls.
- Using a slotted spoon, remove the pearls from the oil and rinse with water. Store in the in a covered container in the refrigerator until needed.
- For each salad, place one or two slices of Burrata in the center of the plate, then add small mozzarella balls. Scatter tomatoes over the plate, followed by balsamic pearls and herbs. Sprinkle with kosher salt, then drizzle with olive oil.
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