Recipe by Bull BBQ , Chef Amy Aberle-Rogan. Used with permission.
Grilled Caprese with Burrata
Grilled Caprese with Burrata
The classic Italian salad, elevated by the grill. Thick slices of ripe tomato get a quick char that intensifies their sweetness, then they're piled up with creamy burrata, fresh basil, and a drizzle of your best olive oil. Simple, beautiful, and entirely meat-free.
Ingredients
- 4 large ripe heritage or vine tomatoes, cut into thick slices
- 2 balls of burrata (approximately 125g each)
- A large handful of fresh basil leaves
- Extra virgin olive oil
- Balsamic glaze
- Flaky sea salt and freshly ground black pepper
Method
- Preheat your grill to high heat. Clean and oil the grates.
- Brush the tomato slices on both sides with olive oil and season with salt and pepper.
- Place the tomato slices on the grill over direct heat. Cook for 1-2 minutes per side until you have clear grill marks and the tomatoes are warmed through but still holding their shape.
- Arrange the grilled tomatoes on a platter. Tear the burrata open and place amongst the tomatoes, letting the creamy centre spill out.
- Scatter with fresh basil leaves, drizzle generously with your best extra virgin olive oil and balsamic glaze. Season with flaky salt and pepper.
Originally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.
Cedar Tip
This dish lives or dies on the quality of the ingredients. Use the ripest tomatoes you can find, proper burrata (not mozzarella), and your best extra virgin olive oil. If heritage tomatoes aren't available, large vine-ripened tomatoes work well.
