As your afternoons get warmer and your days run longer, it’s always good to have some great patio recipes on hand! In our house, we absolutely adore Caprese Salad. It’s a common camping recipe for us, but it’s also an ideal finger food for an evening on the deck with an ice cold glass of refreshing Rosé!

One of my favourite things about a Caprese Salad is that you can toss it together in five minutes if unexpected company drops by. This recipe is sweet, acidic, creamy, salty, and earthy all in one!

If you have not used buratta before, I definitely recommend you give it a try! If you are unfamiliar with it, I’ll give a brief explanation to what it is! Fresh mozzarella is a soft, delicious Italian cheese traditionally made using buffalo milk (but often, in Canada, made with cows milk). Burrata cheese is just fresh mozzarella that has been shaped into a pouch, and stuffed with soft creamy cheese curd! It is absolutely heavenly!

Before I give you this super simple recipe, I want to talk briefly about SALT!

For this recipe, I definitely recommend using the coarsest salt you can find. In most of my recipes I stick to kosher salt, but for this one I’ve gone even larger, and used Maldon Sea Salt Flakes .

Maldon salt are large, coarse crystals that add a splash of the ocean to your dish. In fact, the first time my husband tasted a dish with this salt he described it as “briny”. I find it is a delicious compliment to the tangy tomato taste in this salad!