Barley Free Burrata Salad with Heirloom Tomatoes
Ripe heirloom tomatoes and creamy burrata are one of those pairings that feel almost too good to be true, yet this salad pulls it off effortlessly. A bright lemon-olive oil dressing ties everything together, with a little heat from crushed red pepper flakes cutting through the richness of the cheese. Tearing the burrata into rough pieces rather than slicing it means every bite gets that luscious, milky center mixed in with the juicy tomatoes. Scattered basil and optional pine nuts add freshness and a subtle crunch that make the whole platter feel restaurant-worthy. Every single ingredient here is naturally free from barley and grain-based fillers, so there's no label-scanning or substitution stress involved. This is the kind of dish that looks stunning with almost zero effort — just arrange, drizzle, and serve immediately while the tomatoes are at their peak.
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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)
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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