Burrata Caprese Salad “Sandwiches” with a Garlic and Chili Inflused Balsamic Reduction

This was a farmers market inspiration that came to me as I was wondering around a little hungover and a lot hungry.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 3


  • 3 medium to large heirloom tomatoes sliced 1/4 inch thick
  • 4 ounces burrata cheese cut into 6 even pieces
  • 1/2 cup basil fresh
  • 1 cup balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1 clove garlic crushed
  • 1/2 cup arugula
  • 1 pinch red pepper flakes
  • salt and pepper to taste, freshly cracked


  1. Bring balsamic vinegar to a boil in a sauce pot. Add the garlic clove and red pepper flakes. Reduce heat to low and let simmer for about 20 minutes until reduced to about 1/3 of a cup. Strain it into another container to remove the garlic and flakes.

    balsamic vinegar
  2. While the balsamic is reducing, slice tomatoes about 1/4 thick, you should get enough for six sandwiches (twelve slices). Lay half the slices on a plate or serving platter. Add fresh sea salt and cracked pepper.

  3. Take your burrata and cut it into 6 even pieces. Spread it on top of the tomato slice. Add one or two basil leaves depending on how big they are, the cucumbers, arugula and the avocado.

  4. Top the sandwiches with the remaining tomatoes slices. I like to alternate the colors. Then drizzle with olive oil and the balsamic reduction and enjoy!

    tomatoe arugula vinegar