Gelatin Free Burrata Salad with Heirloom Tomatoes
Ripe heirloom tomatoes in a riot of colors, creamy burrata torn into pillowy pieces, and a bright lemon-olive oil dressing — this is the kind of dish that looks like it came from a restaurant but comes together in minutes on your own counter. The dressing is a simple whisk of extra-virgin olive oil, fresh lemon juice, zest, and a pinch of red pepper flakes, so every component is completely clean and plant- or dairy-based with nothing hidden inside. Gelatin has a sneaky way of showing up in packaged dressings, flavored cheeses, and even some store-bought tomato products, but this recipe sidesteps all of that by relying entirely on whole, fresh ingredients. Fresh burrata is naturally free of any setting agents — it's just cream and mozzarella curd — so you get that luxurious, milky richness without any concern. Torn basil scattered across the top and optional pine nuts add fragrance and a gentle crunch that make the whole platter feel finished and intentional. Serve it the moment it's assembled so the tomatoes stay vibrant and the burrata stays lush and soft at the center.
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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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