Truffled Caprese Salad


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.