Celery Free Burrata Salad with Heirloom Tomatoes
Ripe heirloom tomatoes and creamy burrata are one of summer's great pairings, and this salad lets both ingredients shine without fuss or clutter. A bright lemon-olive oil dressing — whisked together in minutes — adds just enough acidity to balance the richness of the torn burrata, while a pinch of crushed red pepper flakes gives the whole platter a gentle, welcome kick. Torn fresh basil and optional pine nuts finish things off with color and a little crunch. Every single ingredient here is naturally free of celery and celery derivatives, so there's no label-scanning or substitution stress involved — just beautiful produce and good olive oil doing their thing. It comes together on a single platter, which means cleanup is minimal and presentation is effortless. Serve it immediately after dressing so the tomatoes stay vibrant and the burrata stays lush and creamy at the center of each bite.
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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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