Coconut Free Burrata Salad with Heirloom Tomatoes
This is the kind of salad that looks like it came from a restaurant but comes together in minutes with almost no cooking required. Ripe heirloom tomatoes in a mix of colors and sizes are the real star here — layered across a platter and seasoned simply so their natural sweetness and acidity can shine. Torn burrata nestled among the tomatoes brings a rich, creamy contrast that makes every bite feel indulgent without any heavy preparation. A bright lemon-olive oil dressing with a hint of red pepper flakes ties everything together with just enough zip to keep it lively. Every single ingredient in this dish is naturally free of coconut in any form — no sneaky coconut oil, coconut cream, or coconut-derived additives to worry about, which isn't always a given with restaurant versions or store-bought dressings. Fresh basil and optional pine nuts finish the platter with color and a gentle nuttiness that rounds out the whole thing beautifully. Serve it immediately while the burrata is still cool and the tomatoes are at their peak.
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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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