Carrageenan Free Burrata Salad with Heirloom Tomatoes
Fresh heirloom tomatoes in every shade of red, orange, and gold make this salad genuinely stunning before you even take a bite. The burrata is torn into creamy, pillowy pieces and nestled right among the tomatoes, so every forkful gets that rich, milky center alongside the bright, juicy fruit. A quick whisked dressing of extra-virgin olive oil, fresh lemon juice, and a little zest ties everything together with just enough acidity to make the flavors pop. A pinch of crushed red pepper flakes adds a subtle warmth, while flaky sea salt and torn basil bring the whole platter to life. For anyone avoiding carrageenan — a thickener and stabilizer commonly found in processed dairy products — the key here is sourcing genuinely fresh burrata rather than a heavily processed version, since this recipe relies on the real thing. No fillers, no stabilizers, just clean whole ingredients from start to finish. The pine nuts scattered on top add a gentle crunch that makes this feel like something you'd order at a nice restaurant, and the whole thing comes together in minutes with zero cooking required.
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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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