Emulsifier Free Burrata Salad with Heirloom Tomatoes
Ripe heirloom tomatoes and creamy burrata are one of summer's great pairings, and this platter delivers that combination in the most unfussy, beautiful way possible. Every ingredient here is completely whole and unprocessed — fresh cheese, real olive oil, lemon juice, garden herbs — so there's nothing hidden to worry about. The dressing comes together with a quick whisk of olive oil, lemon juice, and zest, with a pinch of red pepper flakes for a gentle kick that keeps things interesting. Torn burrata nestled among jewel-toned tomato slices makes for a stunning presentation that looks far more effortful than it actually is. A scatter of fresh basil and optional pine nuts finishes the platter with fragrance and a little crunch. Serve it immediately so the burrata stays lush and the tomatoes hold their texture — this one is best eaten the moment it hits the table.
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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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