The crunchy, savory kalamata olive streusel that tops this Burrata Caprese comes from Bryan and Michael Voltaggio. It’s an unexpected yet natural partner to this classic salad. Use the leftovers on your next kale salad or sprinkled over roasted root vegetables.
The balsamic reduction can be refrigerated for up to 5 days. It may need to be emulsified again. The olive streusel can be stored at room temperature in an airtight container for a day or two.
- ½ cup balsamic vinegar
- 5 tablespoon unsalted butter (divided)
- 1 cup Panko breadcrumbs
- ¼ cup all-purpose flour
- ½ teaspoon cocoa powder
- ¼ cup kalamata olive (pitted and chopped)
- 4–5 large heirloom tomatoes (cut into 1‑inch thick slices)
- 2 (4‑oz) balls of burrata, (patted dry and halved)
- fresh basil leaves (for garnish, optional)
- chopped fennel fronds (for garnish, optional)
- finishing quality extra-virgin olive oil (for drizzling)
- sea salt (for sprinkling)
Make the balsamic reduction sauce: Place a small skillet or saucepanover medium-high heat. Add vinegar, and cook until reduced by half, about 5 minutes. Swirl in 1 tablespoon butter and remove from heat. Set aside until needed or see notes for storage directions.
Make the olive streusel: Preheat the oven to 350° and line a large rimmed baking sheet with parchment paper. In a food processor, pulse the panko, flour, and cocoa powder until combined. Add the olives and pulse until finely chopped. Cut the remaining butter into ½‑inch dice and add it to the mixture. Pulse until it resembles coarse crumbs. Spread the streusel on the prepared baking sheet. Bake 12 to 15 minutes or until browned and toasted. Transfer to a rack and let cool completely.
Assemble the dish: Drizzle some of the balsamic reduction sauce onto a platter or plates. Arrange the tomato slices over the sauce and top with the burrata halves (½ per person). Generously sprinkle with the olive streusel and garnish with basil leaves and fennel fronds, if using. Drizzle the salad with olive oil and sprinkle with sea salt before serving.