Almond Free Burrata Salad with Heirloom Tomatoes
Few dishes feel as effortlessly stunning as a platter of jewel-toned heirloom tomatoes draped in creamy, cloud-like burrata. The combination of sweet, acidic tomatoes and rich, milky cheese is one of those pairings that needs almost no help — and this recipe wisely keeps things simple. A bright lemon-olive oil dressing with a whisper of red pepper flakes ties everything together without overpowering the fresh ingredients. Torn basil adds a fragrant, herby finish, and if you choose to include the pine nuts, they bring just enough crunch to make each bite interesting. For anyone navigating tree nut restrictions, it's worth noting that the pine nuts are listed as optional and can be left out entirely without losing anything essential from the dish. The whole thing comes together on a single platter with minimal prep — just slice, tear, drizzle, and serve. It's the kind of recipe that looks like you spent far more effort than you actually did.
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Learn more →Ingredients
4 servings
- 2 lb heirloom tomatoes (a mix of colors and sizes), sliced ¼-inch thick or halved if small
- 8 oz fresh burrata cheese
- 3 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- ½ tsp lemon zest
- ¼ tsp crushed red pepper flakes
- ½ tsp flaky sea salt, plus more to taste
- ¼ tsp freshly ground black pepper
- ½ cup fresh basil leaves, torn
- 2 tbsp raw pine nuts (optional)
Can be omittedpine nuts
Instructions
- 1
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, red pepper flakes, and a pinch of flaky sea salt until combined.
- 2
Arrange the tomato slices (or halves) in a single, slightly overlapping layer across a large serving platter. Season the tomatoes with the remaining flaky sea salt and the black pepper.
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