Breezy Tomato & Burrata Salad with Apple

I discovered this wonderful salad just outside Rome in a little town called Lazio — and this recipe is my spin on it. It’s incredibly fresh, balancing creamy mozzarella and savory basil with a sweet, crisp crunch from the apple. It’s the perfect low‑effort luxury for a quiet meal at home, yet it scales beautifully for entertaining. I recently served a platter of it for lunch with my girlfriends, and it was an instant hit.

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Breezy Caprese Salad with Apples

Yield: 2

Prep time: 15 MinTotal time: 15 Min

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Ingredients

• 2 large heirloom tomatoes, sliced
• 1 cup cherry tomatoes, halved
• 1 ball fresh mozzarella (8 oz) or burrata, torn into smaller pieces
• 1 small Honeycrisp apple, sliced into paper‑thin half‑moons
• 1 handful fresh basil leaves
• 2 tablespoons extra‑virgin olive oil
• 1–2 tablespoons balsamic glaze
• 2–3 tablespoons warm citrus‑tone edible flower petals (marigold, calendula, nasturtium), plucked
• Sea salt, to taste
• Cracked black pepper, to taste

Instructions

1. Arrange the tomato slices and apple half‑moons across your serving tray.
2. Add the torn mozzarella pieces, tucking them between the tomatoes.
3. Drizzle with olive oil, then season with sea salt and cracked pepper.
4. Add a thin drizzle of balsamic glaze over the entire salad.
5. Sprinkle the plucked edible flower petals over the top.
6. Serve immediately.

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