Somehow Somewhere Someone is Looking for Olive Streusel

Burrata Caprese with Olive Streusel

I screwed up! I made the keyword for this post “olive streusel”.

Olive streusel?

What was I thinking? I could have made the SEO-friendly “Heirloom Tomato” the keyword. Or better yet – “Creamy Burrata”. Even the difficult to pronounce “Caprese Salad” would have been better (those rolled rrrrs really roil my tongue).

But no. I’m putting my faith into the idea that somehow sometime somewhere someone is going to google olive streusel and come upon my unique little corner of the blogosphere. 

I can’t be the only one intrigued by the idea. Someone is going to wonder if olive streusel is just the finishing touch a classic Heirloom Tomato Caprese Salad needs. Somehow sometime somewhere someone will look.

I know this because I didn’t think up the idea all on my own. This particular condiment came from the minds of Bryan and Michael Voltaggio. These talented brothers slash chefs bring a lot of flavorful creativity to whichever city they plant their toques. So I blame them for my SEO choices.

But really I should thank them. Because Michael’s philosophy that “Everything is sort of familiar in its flavor but surprising in its presentation” is pretty close to my own thinking.

Take this Caprese. I know you know Caprese. Tomatoes. Cheese. Basil. Good olive oil. A Caprese Salad served in summer could be the very definition of familiar flavor. It’s the crunchy, savory kalamata streusel topping that should surprise almost any salad lover. It’s an unexpected condiment that is the perfect contrast to the flavors in this dish. I think it’s surprisingly versatile too. Toss the leftovers into a kale salad, sprinkle some on grilled fish, or use it as a topping for roasted root vegetable gratin. GREG

PS No it’s not “chocolatey”. Though the cocoa adds a very subtle bitter edge.

Burrata Caprese with Olive Streusel

Burrata Caprese with Olive Streusel 

Print This Recipe Total time Yield 4Source Adapted from Bryan and Michael VoltaggioPublished

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.

Burrata Caprese with Olive Streusel


  • 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.