When you’re craving a caprese salad but tomatoes are out of season, there’s only one thing to do – charred citrus caprese.

Same fresh, cheesey base, same low-drama assembly, but with a kick of delicious, citrusy flavor. It’s my favorite low-effort, high-reward winter salad. Does it even count as a salad if it’s just citrus and fruit? Please advise.

But the question I always get is: why char the citrus? And I get it, it feels like a bougie, unnecessary step. But it’s a step that helps cut through the sharpness of the citrus and creates a rounder, more rich flavor that we usually get when we pair tomato with a caprese.

So if your winter citrus is ready, get this recipe out, I promise you’ll love it.

Ingredients for this charred citrus caprese
How to make this citrus caprese salad

Ingredients for this charred citrus caprese

4 ounces fresh burrata
1 large grapefruit
1 large orange
1/3 cup basil leaves
2 tbsp balsamic glaze
1 tbsp olive oil
salt and pepper to taste

How to make this citrus caprese salad

Drain the burrata and tear it into pieces. Arrange them on a plate.
Slice of the skin from the citrus and slice length-wise, reveling the full circle of the fruit.
Place the citrus slices on a baking sheet and either put under a hot broiler for 5 minutes or use a propane torch to torch each slice until charred. Let cool on the baking sheet.
Rub the basil together with your hands to activate the aromas in the herbs. Keep the leaves in their full shape.
Arrange the basil and citrus on top of the burrata on the plate. Feel free to also do this on toast or a bread of your choice!
Top with a drizzle of olive oil, a drizzle of balsamic and salt and pepper to taste.

And that’s it for this citrus caprese recipe! I kept it short and sweet, because c’mon, it’s the weekend.

But if you make this, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

Servings: 2 servings

Instructions

Drain the burrata and tear it into pieces. Arrange them on a plate.
Slice of the skin from the citrus and slice length-wise, reveling the full circle of the fruit.
Place the citrus slices on a baking sheet and either put under a hot broiler for 5 minutes or use a propane torch to torch each slice until charred. Let cool on the baking sheet.
Rub the basil together with your hands to activate the aromas in the herbs. Keep the leaves in their full shape.
Arrange the basil and citrus on top of the burrata on the plate. Feel free to also do this on toast or a bread of your choice!
Top with a drizzle of olive oil, a drizzle of balsamic and salt and pepper to taste.