Caprese Salad
Landon Nordeman

A dish as simple as caprese salad demands the best ingredients: Use firm, in-season tomatoes, the freshest burrata, and dress with pristine olive oil and top-quality balsamic vinegar.

Yield: serves 4


  • 2 heirloom beefsteak tomatoes, cored and cut into 1/2″-thick slices
  • 1 pint multi-colored cherry or grape tomatoes, halved if large
  • 8 oz. burrata cheese
  • 14 cup extra-virgin olive oil
  • 1 tbsp. balsamic vinegar
  • 15 small basil leaves
  • Grey sea salt and coarsely cracked black pepper, to taste


  1. Arrange sliced tomatoes on a large serving platter, and scatter with smaller tomatoes. Using two spoons, dollop burrata evenly over tomatoes; drizzle with oil and balsamic vinegar. Sprinkle with basil, salt and pepper, and serve immediately.

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