Eggless Burrata Salad with Heirloom Tomatoes
Ripe heirloom tomatoes in a riot of colors, creamy burrata torn into lush, milky pieces, and a bright lemon-olive oil dressing — this is summer on a platter. The whole thing comes together in minutes with nothing more than a whisk and a good knife, making it one of the most effortless yet impressive dishes you can put on the table. Because the recipe is built entirely around fresh produce, quality cheese, and pantry staples, there's no need to hunt for substitutes or scan labels for hidden egg-based ingredients. The lemon zest and a pinch of crushed red pepper flakes give the dressing just enough personality to lift the sweetness of the tomatoes without overpowering the delicate burrata. Torn basil scattered across the top adds a fragrant, herby finish, and a handful of pine nuts (if you're feeling it) brings a subtle crunch that rounds everything out beautifully. Serve it immediately so the burrata stays creamy and the tomatoes hold their just-dressed freshness — this one doesn't wait around.
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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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