Caprese Salad with a Twist

Ingredients

• 150 g (1 cup)Sungold tomatoes
• 1 ballBurrata
• 4Heirloom tomatoes
• 6–8 leavesFresh basil
• 120 ml (1/2 cup), plus more for finishingExtra virgin olive oil
• 3 clovesGarlic, crushed
• 5 sprigsThyme
• To tasteFlaky salt
• To tasteBlack pepper

Instructions

1. 1

   Prepare an ice bath

   Bring a pot of water to the boil and set up a bowl of iced water.

2. 2

   Score the tomatoes

   Gently score the bottom of each heirloom tomato.

3. 3

   Blanch briefly

   Lower the tomatoes into the boiling water for 10–15 seconds. Do not leave them in longer, as the aim is not to cook them.

4. 4

   Cool the tomatoes

   Transfer them straight to the ice bath and leave for a few minutes.

5. 5

   Peel the tomatoes

   Once cool, lift the tomatoes from the water and peel away the skins all over.

6. 6

   Remove seeds

   Cut the tomatoes into quarters and remove the seeds and pulp. Keep the pulp for another use if you like.

7. 7

   Arrange tomato petals

   Lay the tomato quarters out on a small baking sheet, keeping them separate from one another.

8. 8

   Add oil and herbs

   Pour the olive oil over the tomatoes. They should be coated, not submerged; the oil should just cover the bottom of the tray like a shallow fry. Scatter the crushed garlic and thyme sprigs on top.

9. 9

   Slow-cook the tomatoes

   Place the tray in an oven set to 185 degrees for 1.5–2 hours, or until the tomatoes are firm but jammy.

10. 10

    Blanch Sungolds

    Bring a pot of water to the boil and prepare an ice bath. Put the Sungold tomatoes in the boiling water for 10–15 seconds, then transfer them immediately to the ice bath.

11. 11

    Peel Sungolds

    Remove the Sungolds from the ice bath and gently peel off their skins.

12. 12

    Break up burrata

    Use a spoon to break the burrata apart in the centre of a large plate.

13. 13

    Arrange the tomatoes

    Place the confit heirloom tomatoes and peeled Sungolds around the burrata.

14. 14

    Add the basil

    Tear the basil leaves and scatter them over the top.

15. 15

    Season and serve

    Finish with a generous drizzle of extra virgin olive oil, flaky salt and freshly cracked black pepper.

What is Caprese salad?

Caprese is an Italian salad traditionally built around tomatoes, mozzarella, basil and olive oil. This version keeps those familiar flavours but uses burrata for a softer, creamier centre.

The twist is the mix of fresh peeled Sungolds and slow-cooked heirloom tomato petals. The contrast between bright, juicy fruit and concentrated, jammy tomatoes makes the simple ingredients feel special.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 9g protein, 8g carbs, 36g fat.

The tomatoes provide most of the carbohydrates, while burrata contributes protein and much of the fat. Olive oil adds further fat, and the amount that ends up on each plate depends on how much of the confit oil is served. For a more balanced plate, pair a portion with leafy greens and bread, adjusting the bread to suit your appetite.

Why use two kinds of tomato?

Heirloom tomatoes: Their larger quarters make broad petals that hold their shape as they soften in the oven. Removing the seeds and pulp helps keep the finished plate from becoming watery.

Sungolds: These small tomatoes bring a sweet, fresh contrast to the savoury, slow-cooked petals. Peeling them gives the salad a particularly delicate texture.

The gentle blanching step

Heirloom tomatoes: A brief 10–15-second dip loosens the skins without cooking the flesh. Move them straight into the ice bath to stop the heat quickly.

Sungolds: Use the same short blanch and immediate cooling. Their skins are delicate, so peel them gently once they are cool enough to handle.

Getting the confit texture right

Oil level: The recipe calls for a coating of oil rather than tomatoes submerged in it. Arrange the petals in a single layer so the heat can reach them evenly.

Doneness: Look for tomatoes that are still firm enough to lift but have a soft, jammy texture. Begin checking at 1.5 hours, as the exact time depends on their size and the oven.

Timing and make-ahead

The confit takes 1.5–2 hours in the oven, in addition to the brief blanching and assembly. While the tomatoes cook, there is little active work to do.

You can prepare the tomato components ahead and assemble the plate shortly before serving. Add the burrata, basil and final seasoning at the last moment for the freshest presentation.

How to serve it

Serve the salad as a starter or shareable centrepiece with crusty bread to mop up the creamy burrata and seasoned oil. It also works alongside grilled vegetables or a simple green salad.

Use a broad plate so the tomato varieties and burrata can be spread out rather than piled together. Finish with the oil, salt and pepper just before it goes to the table.

Recipe notes & tips

• Score only the skin at the bottom of each tomato so the flesh stays intact.
• Keep the blanching water at a boil and have the ice bath ready before adding the tomatoes.
• Arrange the heirloom tomato quarters in one layer to help them cook evenly.
• Start checking the confit tomatoes at 1.5 hours and take them out when they are firm but jammy.
• Let the confit tomatoes cool slightly before assembling the salad.
• Tear the basil by hand shortly before serving to keep the leaves looking fresh.

Variations

• Use mozzarella: Replace the burrata with fresh mozzarella for a firmer, less creamy centre.
• Add toasted bread: Serve with toasted slices to catch the tomato juices and oil.
• Try another small tomato: Substitute another sweet, small tomato for the Sungolds.
• Add balsamic: Finish with a small drizzle of balsamic vinegar for a tangy note.
• Change the herbs: Use a few oregano leaves instead of thyme in the confit.

Common mistakes to avoid

• Over-blanching: The tomatoes can start to cook; keep them in the boiling water for only 10–15 seconds.
• Skipping the ice bath: The residual heat keeps softening the tomatoes; transfer them straight into iced water.
• Submerging the petals: Too much oil is unnecessary here; coat the tomatoes and leave a shallow layer in the tray.
• Crowding the tray: Overlapping petals cook unevenly; space them out in a single layer.
• Cooking by the clock alone: Tomatoes vary in size; check for a firm but jammy texture from 1.5 hours.
• Assembling too early: The basil and burrata can lose their fresh look; add them close to serving.

How to store

Keep leftover tomato components covered in the fridge and use within 2 days. Store the burrata separately if possible, and assemble fresh; serve the confit tomatoes chilled or bring them to room temperature, as reheating the assembled salad will affect the burrata and basil.

Frequently asked questions