Chicken Free Burrata Salad with Heirloom Tomatoes
When summer tomatoes are at their peak, this is exactly the kind of dish that lets them shine. A mosaic of heirloom slices in every color gets layered across a platter, then crowned with torn pieces of creamy burrata that practically melt into the fruit. A bright lemon-olive oil dressing with a whisper of red pepper flakes ties everything together, while fresh basil and optional pine nuts add fragrance and a little crunch. There's no cooking involved — just smart assembly and quality ingredients doing all the heavy lifting. Since this recipe is built entirely around produce, cheese, and pantry staples, it's naturally free from any poultry without a single substitution needed. It's the kind of plate that looks like you spent hours on it but comes together in minutes, making it perfect for a weeknight dinner starter or a showstopping addition to any gathering.
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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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