Cinnamon Free Burrata Salad with Heirloom Tomatoes
Ripe, jewel-toned heirloom tomatoes and pillowy burrata are a combination that practically sells itself, and this platter delivers every bit of that promise. The lemon-olive oil dressing — bright with fresh juice, a little zest, and a hint of crushed red pepper — ties everything together without overpowering the natural sweetness of the tomatoes. Torn basil and optional pine nuts add freshness and a gentle crunch that make each bite feel considered and complete. For anyone navigating a sensitivity to cinnamon, this kind of recipe is a genuine relief — every ingredient is straightforward, and there are no spice blends or hidden seasonings to second-guess. It's the sort of dish that looks stunning on a table with almost no effort, making it ideal for a summer dinner party or a lazy weekend lunch. Just assemble, drizzle, and serve immediately while the burrata is still cool and creamy at its best.
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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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