Breastfeeding Friendly Burrata Salad with Heirloom Tomatoes
Colorful heirloom tomatoes layered with creamy, pillowy burrata make for a dish that feels indulgent while actually delivering a genuinely nourishing plate. The combination of fresh dairy, heart-healthy olive oil, and bright tomatoes means you're getting calcium, healthy fats, and antioxidants all in one beautiful spread — exactly the kind of nutrient-dense eating that supports a breastfeeding body. A simple lemon-olive oil dressing ties everything together with a citrusy lift, and a pinch of red pepper flakes adds just enough warmth without overwhelming the delicate flavors. Torn basil leaves scattered across the top bring freshness and a subtle herbal note that makes the whole platter pop. If you want a little extra texture and a boost of zinc and healthy fats, the optional pine nuts are a smart addition worth keeping in. This comes together in minutes with no cooking required, which is a genuine blessing when you're short on time and energy. Serve it immediately so the burrata stays lush and the tomatoes hold their just-seasoned brightness.
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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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