Burrata caprese salad with grilled tomatoes is such a yummy twist on caprese salad. Tender, grilled tomatoes go perfect with the burrata!
This grilled caprese salad with burrata is such a yummy twist on the classic caprese salad. When grilled, the tomatoes become deliciously charred and tender with a sweet-smoky flavor. And the soft burrata cheese seems to melt in your mouth along with the grilled tomatoes. We love topping the two with a simple vinaigrette made of extra-virgin olive oil, balsamic vinegar, garlic, mustard, and salt and pepper.
It's a simple summer grill recipe that takes less than 15 minutes to make. However, it's important to get firm, medium to large tomatoes (we used almost-ripe beefsteak tomatoes in the above picture), which are better at holding together under direct heat.
Obviously, you can change up this burrata caprese salad as much as you like. For example, you can simply top with extra-virgin olive oil or replace the burrata with mozzarella cheese. You can even roast tomatoes in the oven if you don't have access to a grill. Whatever works for you!
A Little About Burrata Cheese
Burrata is an Italian, semi-soft cow’s milk (or water buffalo's milk) cheese that is similar to fresh mozzarella. Mozzarella is also made with cow's milk, but it's more dense and firm with a tangy flavor. Burrata cheese, on the other hand, has slightly firm outer shell made of mozzarella and a soft, creamy curd-like middle that oozes out when cut into with a knife.
How to Prepare Grilled Tomatoes
For grilling, it's best to get medium to large tomatoes that are almost-ripe and and still firm. Here we used firm, almost-ripe beefsteak tomatoes, which we sliced into thirds for three servings. Be aware that if you use riper or softer tomatoes, they're more likely to fall apart and become mushy on the grill.
The type of tomato you use will result in different serving sizes and net carbs. For example:
- 1 beefsteak tomato (400 grams), cut into thirds for 3 servings, is about 5.6 net carbs (includes burrata and vinaigrette)
- 2 medium tomatoes (125 grams each), halved for 4 servings, is about 4.8 net carbs (includes burrata and vinaigrette)
- 2 beefsteak tomatoes (400 grams each), split into thirds for 4 servings, is about 6.9 net carbs (includes burrata and vinaigrette)
To start, you'll heat the grill to medium-high. Then, rinse and dry the tomato(es). If using a large beefsteak tomato, cut into thirds, crosswise (from side to side — not from top to bottom!), so each slice is roughly ¾-inch in height. If using medium-size tomatoes, halve crosswise (from side to side — not from top to bottom!).
Next, you'll brush the sliced tomatoes with olive oil and season with salt and pepper.
After the grill is heated, you'll lay the tomatoes cut-side down over the heat and close the lid and grill for about three to five minutes per side. The slices should turn soft, not mushy, and have nice grill marks.
As soon as they're done, remove the slices from the grill with a spatula and plate. Then, finish the recipe with the burrata cheese, vinaigrette and chopped basil.
Yes, you can enjoy tomatoes on a low-carb and keto diet! You just need to be mindful of the amount you're eating and the relating net carbs. The amount of carbs in a tomato depends on it's size and variety. It's best to weigh the tomato and check the net carbs for its weight and variety. The USDA indicates that a medium red tomato is 3.3 net carbs.
There are minimal net carbs in burrata cheese, much like mozzarella cheese. Each serving, about an ounce, is roughly 1 net carb.
Yes, you can have balsamic vinegar as long as you're mindful of the amount you're using and the relating net carbs. When purchasing, be sure to check different brands and look at the ingredients to be sure you're buying one that is lower in net carbs and sugar. In this recipe, we use only a teaspoon of balsamic vinegar, so the carbs are minimal.
If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!
Grilled Tomatoes with Burrata Cheese
- 1 large beefsteak tomato, cut into thirds, crosswise (or 2 medium tomatoes, halved, crosswise, for 4 servings)
- ½ tablespoon extra-virgin olive oil, for brushing on tomato slices
- 1 tablespoon extra-virgin olive oil, for vinaigrette
- 1 teaspoon balsamic vinegar
- ¼ teaspoon spicy mustard
- 1 garlic clove minced
- 1 ball burrata cheese
- Chopped basil for garnish
- Salt and pepper to taste
- Prepare the tomatoes: Heat the grill to medium-high. If using a large beefsteak tomato, cut into thirds, crosswise (from side to side, not from top to bottom), so each slice is roughly ¾-inch in height. If using medium size tomatoes, halve crosswise (from side to side, not from top to bottom). Brush sliced tomatoes with olive oil and season with salt and pepper.
- Make the dressing: In a small bowl, mix 1 tablespoon olive oil, balsamic vinegar, minced garlic, and spicy mustard. Season with salt and pepper and stir until well combined. Set aside.
- Grill and serve: After grill is heated, place tomatoes cut-side down over the heat and close lid and grill for about three to five minutes per side. Slices should turn tender (but not too soft) with grill marks. Remove slices from grill and plate with burrata cheese. Drizzle vinaigrette over top of tomatoes and cheese and garnish with chopped basil.
- 1 beefsteak tomato (400g) split into 3 servings is about 5.6 net carbs.
- 2 medium tomatoes (125g each) split into 4 servings is about 4.8 net carbs.
- 2 beefsteak tomatoes (400g each) split into 4 servings is about 6.9 net carbs.
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