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Sun Gold Tomato Caprese with Burrata from www.whatsgabycooking.com (@whatsgabycookin)
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5 from 1 vote

Burrata Salad

This Sun Gold Tomato Caprese with Burrata and Breadcrumbs is basically all I want to eat for the rest of time!
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Side Dish, Salad
Cuisine: Italian
Servings: 6 people
Author: Gaby Dalkin


  • 2-3 pints sun gold tomatoes quartered
  • 1-2 balls burrata cheese
  • fresh baby basil leaves
  • Maldon Sea Salt to taste
  • freshly cracked black pepper to taste
  • olive oil to garnish
  • super thinly sliced toasted crostini

For the Toasted Breadcrumbs

  • ½ cup panko breadcrumbs
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 cloves garlic, finely chopped


  • On a platter arrange the balls of burrata torn open with the sun gold tomatoes and top with the additional ingredients. Serve alongside crostini.

For the Breadcrumbs

  • Place a large non-stick skillet over medium heat with the olive oil and butter. Add the garlic and panko and sauté for 3-5 minutes until it starts to turn golden brown. Remove from heat and transfer to a paper towel lined plate to drain any excess oil. Use as needed


If you’ve never had burrata before, let me introduce you to your new cheese obsession. Similarly to mozzarella, burrata is an Italian cheese made from cow’s milk. The outer layer of the ball is mozzarella, and the inside is filled with delicious soft cream.


Calories: 108kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 60mg | Potassium: 388mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1373IU | Vitamin C: 22mg | Calcium: 28mg | Iron: 1mg