Truffled Caprese Salad


  • 3 to 4 medium ripe red and yellow tomatoes (about 1 1/2 pounds), sliced 1/4-inch thick
  • 1 pound Burrata cheese, halved lengthwise
  • 1/2 cup packed fresh basil leaves
  • Truffle Salt by The Truffleist
  • Freshly ground black pepper
  • 2 Tbsp extra-virgin olive oil
  • 2 Tbsp Truffle Balsamic Vinegar by The Truffliest



  1. Place the tomatoes on a platter in an alternating pattern.
  2. Nestle the Burrata halves among the tomatoes.
  3. Scatter the basil leaves over the tomatoes and mozzarella.
  4. Sprinkle with a generous pinch of Truffle Salt by the Truffleist and cracked black pepper, to taste.
  5. Drizzle with the olive oil and balsamic vinegar.
  6. Serve immediately.
caprese salad recipe, truffle caprese salad

truffleist items used

Truffle Salt
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