Brazil Nut Free Burrata Salad with Heirloom Tomatoes
Few summer dishes hit as hard as a platter of ripe heirloom tomatoes paired with creamy, cloud-like burrata. The mix of colors and sizes makes this salad genuinely stunning on the table before anyone even takes a bite. A bright lemon-olive oil dressing with a whisper of red pepper flakes ties everything together, cutting through the richness of the cheese in the best possible way. Torn basil scattered across the top keeps things fresh and fragrant, while optional pine nuts add a gentle crunch if you want a little texture contrast. The whole thing comes together in minutes with no cooking required — just good ingredients arranged beautifully. For anyone navigating tree nut concerns, it's worth noting that brazil nuts are nowhere near this recipe, and the pine nuts listed are entirely optional, so you can easily leave them out or swap them based on your needs. Serve it immediately while the tomatoes are at room temperature and the burrata is still lush and soft.
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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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