Caprese Corallo | Corallo’s Caprese

One summer, my husband, Stephen, and I spent time in the Tuscan coastal town, Viareggio. Many sunny hours were spent reading books and sipping Aperol Spritz’s under our umbrella at the Corallo Beach Club. We loved our long, romantic lunches at their outdoor trattoria. One of my fondest recipe memories was the Caprese Corallo . A juicy, ripe tomato carefully sliced open with a dollop of creamy burrata cheese and topped off with fragrant basil and drizzled with EVOO and aged balsamic vinegar. So exquisite and straightforward. A fun alternative to the classic sliced Caprese Salad. Please try with a chilled glass of Poggio Grande Tagete Marsanne-Rousanne white wine from the Val d’Orcia region in Tuscany.

Receipt Date: August 27, 2020
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


1 Small, Ripe Tomato, per Person, partially sliced in wedges keeping the base of the tomato attached to the wedges

A Dollop of Fresh Burrata Cheese, in water

Fresh Basil

EVOO, to drizzle

Aged Balsamic Vinegar, to drizzle

Sea Salt, to taste if desired


Place each tomato on a small plate. Add a dollop of burrata into the center of the tomato. Top with fresh basil. Drizzle with some EVOO and balsamic. I like to add a sprinkle of sea salt. Serve immediately.

Amy’s Favorite Pairing

Poggio Grande-TAGETE I.G.T

$39.00 750 ml

Additional Pairings

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