Low Sodium Burrata Caprese Salad with Balsamic Glaze

Jump to recipe

Creamy burrata cheese and fresh tomatoes are the stars of this Low Sodium Burrata Caprese with Balsamic Glaze. It’s the perfect summer appetizer or light meal.

If you’re on a low sodium diet it’s easy to focus on the foods you can no longer enjoy. This recipe is a reminder of the delicious options that are still available to us. Ripe, juicy tomatoes seasoned with your favorite salt free seasoning, and fresh herbs are the most delicious compliment to the delicate, milky flavor of burrata cheese. 

This recipe is a low sodium take on the traditional caprese salad, which features fresh tomatoes sliced and served with slices of fresh mozzarella cheese. Fresh mozzarella cheese is different from the mozzarella we sprinkle on our pizzas. Fresh mozzarella is sold in balls, which are soaked in water, and have a soft, delicate texture. 

Burrata is fresh mozzarella with a creamy filling called stracciatella, made by soaking shredded mozzarella in sweet cream. When it’s sliced, the creamy filling spills out so be careful to keep the halves upright when you cut them.

Ingredients

Cherry or Grape Tomatoes – Grape and cherry tomatoes are known for their sweet flavor and firm texture. Grape tomatoes are typically oblong with a thicker skin. Cherry tomatoes are round and juicy. Both are ideal for salads and snacking. Sodium Content: 18.24 mg

Salt Free Seasoning – Salt free seasonings are blends of herbs, spices, and other flavorings designed to enhance the taste of food without adding sodium. They come in a range of flavors, but I like to use a salt free seasoning with a neutral flavor, like garlic and herb or table blend for this recipe. Sodium Content: 0 mg

Basil & Chives – Basil and chives are my herbs of choice for this salad. Basil is a traditional ingredient in caprese salads. Chives are a member of the onion family. They have a mild oniony flavor. If you don’t have fresh herbs, use dried herbs. Remember that you’ll need only one-third of the amount of dried herbs as you would fresh. For example, this recipe calls for one tablespoon each of fresh basil and chives. If you’re replacing the fresh herbs with dried ones, you’ll only need one teaspoon of each. Sodium Content: .2mg

Burrata – Burrata is a fresh Italian cheese made from mozzarella and cream. It has a soft outer shell and a creamy, rich interior. Originating from the Apulia region, it is known for its luxurious texture and delicate, milky flavor. Sodium Content: 240 mg

Balsamic Glaze – Balsamic glaze is made by simmering balsamic vinegar until it thickens into a syrup. It’s sometimes sweetened and infused with additional flavors. Its rich, tangy-sweet taste is a wonderful complement to the tomatoes and burrata. I use the Specially Selected balsamic glaze from Aldi, but there are numerous other options available in most grocery stores. Check the label to make sure no sodium has been added.  Sodium Content: 0 mg

Tools:

Medium Bowl

Tongs or a Wooden Spoon

How to Make Low Sodium Burrata Caprese with Balsamic Glaze 

This salad comes together quickly! 

1. Place the halved tomatoes in a bowl and season them with ¾ teaspoon of the salt free seasoning and half of the pepper. Add the chopped herbs and toss until everything is evenly coated. Set aside.

2. Carefully cut the burrata in half and season them with the remaining salt free seasoning and pepper.

3. Place the tomatoes on a plate or in a bowl. Nestle the burrata halves in the tomatoes.

4. Drizzle the salad with balsamic glaze and additional chopped herbs, to taste. Serve immediately!

Variations on a Delicious Theme

The easiest way to mix things up with this recipe is to experiment with different kinds of tomatoes. I love the bite-size cherry and grape tomatoes, but any ripe tomato will work. Heirloom tomatoes, with their distinct flavors, and vibrant colors make a beautiful and delicious addition to this salad.

You can also add ripe summer fruits like peaches or plums. Rinse them well. Pat them dry, and chop them before adding them to the tomatoes. 

Have other fresh herbs on hand? Don’t be afraid to add them to the mix of basil and chives. 

Recipe FAQs

How much sodium is in this recipe?

When served as an appetizer for four people, this salad contains 64.61mg sodium per serving. When served in a larger portion for two people it contains 134 mg sodium per serving.

What other cheese can I use if I don’t have burrata?

If you can’t find burrata, you can use fresh mozzarella, the kind soaked in water, instead. It won’t have the creamy filling burrata has, but fresh mozzarella is the traditional cheese used in caprese salad so it will be equally delicious.

What if I don’t have a balsamic glaze?

You can find balsamic glaze in the supermarket near the vinegars. Check the label to make sure there’s no sodium added. You can make your own by simmering balsamic vinegar in a pan over medium-low heat until it thickens. Take it off the stove when it’s still a little thin because it will continue to thicken as it cools. 

No glaze, no problem! My Low Sodium Honey Balsamic Vinaigrette is a great dressing for this salad. 

Can I use larger tomatoes instead of cherry or grape tomatoes?

Absolutely! A traditional caprese salad is typically made by alternating slices of tomato and fresh mozzarella cheese. You can make this salad with tomato slices by arranging the slices on a plate and topping them with the burrata.

More Low Sodium Salad Recipes

Did You Make this Recipe?

Let me know how much you loved the recipe by leaving a rating or comment. Share a picture of this recipe on Facebook or Instagram with #SaltSanity. Watch the web story here.

Sharing is caring!