Dessert

Pesto Caprese with Toasted Panko and Burrata Recipe

Name: Pesto Caprese with Toasted Panko and Burrata Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Italian
Ingredients: 2 large heirloom tomatoes; 10 basil leaves (plus more for arranging on the tomatoes); 1 burrata ball; 1/3 cup olive oil (plus 1 tbsp for toasting panko); 10 basil leaves; 3 tbsp chives; 2 tbsp parmigiano; 1 lemon zest (zest of one lemon); Seasoned salt (to taste); 1/4 cup panko breadcrumbs

ByIsabella Vance January 9, 2026January 9, 2026

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Introduction

Pesto Caprese is a vibrant twist on the classic Italian salad, combining fresh heirloom tomatoes, creamy burrata, and a fragrant homemade basil pesto. Crispy toasted panko adds a delightful crunch, making it a perfect appetizer or light lunch.

A white plate holds a fresh tomato salad arranged in one layer of large, bright red sliced tomatoes with a soft and juicy texture. On top of the tomatoes are scattered fresh green basil leaves and a light sprinkling of golden-brown breadcrumbs. In the center of the plate, there is a single, thick, smooth white ball of burrata cheese topped with a glossy green pesto sauce that spreads slightly onto the cheese's surface. The plate is set on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large heirloom tomatoes
1/4 cup panko
1/3 cup olive oil (plus 1 tbsp for toasting)
10 basil leaves (plus more for arranging on the tomatoes)
3 tbsp chives
2 tbsp parmigiano
Zest of 1 lemon
Seasoned salt (to taste)
1 burrata ball

Instructions

Step 1: In a small pan, heat 1 tablespoon of olive oil over medium heat. Add the panko and toast, stirring frequently, until golden brown and crisp. Remove from heat and set aside.
Step 2: Slice the heirloom tomatoes into rounds, then cut each round in half for bite-sized pieces.
Step 3: In a food processor, combine the remaining olive oil, basil leaves, parmigiano, chives, lemon zest, and seasoned salt. Process until the mixture is very smooth, about 2 to 3 minutes.
Step 4: Arrange the tomato pieces on a serving plate with fresh basil leaves. Drizzle some of the pesto oil evenly over the tomatoes.
Step 5: Place the burrata ball in the center of the plate. Drizzle more pesto oil over the burrata and scatter the toasted panko over the tomatoes for added crunch.

Tips & Variations

Use fresh, ripe heirloom tomatoes for the best flavor and color.
For a nutty twist, add a handful of toasted pine nuts to the pesto mixture.
Substitute burrata with fresh mozzarella if preferred.
Add a splash of balsamic glaze for extra sweetness and depth.

Storage

Store any leftover pesto caprese covered in the refrigerator for up to 1 day. To keep the burrata fresh, store it separately in an airtight container. Reheat is not recommended as the dish is best enjoyed fresh.

How to Serve

A white plate with bright red tomato slices layered around its edge, each slice topped with small dollops of green pesto sauce and fresh green basil leaves. On the left side of the plate, there is a smooth, round ball of white mozzarella cheese. The plate rests on a white marbled surface, enhancing the fresh colors of the ingredients. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pesto ahead of time?

Yes, the pesto can be made a day in advance and stored in an airtight container in the refrigerator. Bring it to room temperature before serving.

What can I use if I don’t have panko?

You can substitute panko with regular breadcrumbs or crushed toasted nuts for a different texture in the salad.