Gluten Free Burrata Salad with Heirloom Tomatoes
Ripe, jewel-toned heirloom tomatoes and pillowy burrata are a combination that needs almost nothing to shine — and this recipe proves it. A bright lemon-olive oil dressing with a whisper of red pepper flakes ties everything together, adding just enough zing to make each bite feel intentional rather than effortless. Torn basil and optional pine nuts finish the platter with freshness and a gentle crunch. Every single ingredient here is naturally free of gluten, so there's no swapping, substituting, or second-guessing involved — just beautiful produce and good cheese doing their thing. It's the kind of dish that looks like you spent hours on it but comes together in minutes, making it perfect for a summer dinner party or a lazy weekend lunch. Serve it immediately so the burrata stays creamy and the tomatoes hold their texture against the dressing.
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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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