Caprese is a recipe with almost nothing to hide behind. Tomato, cheese, basil, oil. That is why a small change to the dressing goes a long way.
This version swaps the usual balsamic drizzle for a quick whisk of coconut aminos, coconut flower vinegar, and a little coconut flower syrup. It lands savory, tangy, and just sweet enough, and it makes creamy burrata taste even richer. Prep takes five minutes, and nothing gets cooked.
Why does this dressing work on a caprese?
Burrata is mild and creamy. Tomatoes are bright and a little acidic. Both need a dressing with depth, and each ingredient here brings something different.
- Coconut aminos add a gentle savory note, similar to soy sauce but softer and slightly sweet.
- Coconut flower vinegar adds clean tartness that cuts through the cream.
- Coconut flower syrup rounds off the edges with a touch of sweetness, which is why a single teaspoon is enough.
The olive oil goes on separately, so it pools around the cheese and tomatoes while the dressing seasons everything on top.
What goes into this burrata caprese?
Prep: 5 minutes | Cook: none | Serves: 2 | Type: Vegetarian
For the salad
- 1 container (8 to 10 ounces) burrata cheese, chilled and sliced
- 5 cherry tomatoes, halved
- Fresh basil leaves, for garnish
- 3 tablespoons extra virgin olive oil
For the dressing
- ¼ cup coconut aminos
- 1 tablespoon coconut flower vinegar
- 1 teaspoon coconut flower syrup
- Freshly ground black pepper, to taste
How do you make it?
- Prep. Slice the chilled burrata gently so it keeps its shape. Halve the cherry tomatoes. Rinse the basil and pat it dry.
- Whisk the dressing. In a small bowl, combine the aminos, vinegar, syrup, and black pepper until smooth.
- Arrange. Lay the burrata and tomatoes on a serving plate and scatter the basil generously over the top.
- Add the oil. Drizzle the olive oil over the plate and let it mingle with the cheese and tomatoes.
- Dress. Spoon the dressing evenly over the salad and finish with extra black pepper.
- Serve immediately. Burrata is best straight away, while it is still cool and creamy.
How can you make it your own?
- Meal prep: Keep the tomatoes, basil, and dressing in separate containers, and slice the burrata just before eating.
- Add protein: Grilled chicken or crispy tempeh pairs well with the dressing.
- Adjust to taste: If you like it tangier, add a little more vinegar. For a sweeter finish, add a few more drops of syrup.
Where do coconut aminos, vinegar, and syrup come from?
All three start in the same place: the flower of the coconut palm.
At Lionheart Farms in Rizal, Southern Palawan, we harvest only coconut flower sap. We do not produce coconuts, oil, or copra. Our aminos, vinegar, and syrup all come from that single raw material, grown on more than 600,000 palms we have planted in partnership with an Indigenous Peoples Community. Our processing is backed by USDA Organic and EU Organic certifications and BRCGS Grade AA.
That is what “Our Farm To You” means in practice. The few spoonfuls on your plate trace back to a palm, a place, and a community.
Frequently asked questions
Is this caprese vegan?
No. Burrata is a dairy cheese, so this recipe is vegetarian. For a plant-based version, swap in a vegan mozzarella-style cheese.
Can I use soy sauce instead of coconut aminos?
You can, but soy sauce is usually saltier, so start with less and taste as you go.
Can I make the dressing ahead of time?
Yes. Whisk it, cover it, and refrigerate. Assemble the salad just before serving so the burrata stays creamy.
Why use coconut flower vinegar instead of balsamic?
It is a lighter, cleaner tartness. It lets the burrata and tomatoes stay the stars.
Try the dressing once, then tell us what else you drizzle it on.
