Hazelnut Free Burrata Salad with Heirloom Tomatoes
This stunning summer salad is everything you want on a warm evening — juicy, colorful heirloom tomatoes layered with creamy, pillowy burrata and finished with a bright lemon-olive oil dressing that ties it all together. The combination of flaky sea salt, crushed red pepper flakes, and fresh torn basil gives each bite a little heat, a little sweetness, and a whole lot of freshness. For anyone navigating tree nut allergies, this kind of dish can feel risky at restaurants where garnishes aren't always disclosed, but here every ingredient is straightforward and easy to verify. The optional pine nuts are the only nut in the recipe, so they're simple to leave out entirely without losing anything essential from the dish. A quick whisk of lemon juice, zest, and good olive oil is all the dressing you need — no store-bought bottle required, no hidden ingredients to second-guess. Serve it immediately so the burrata stays lush and the tomatoes hold their texture, and don't be surprised when it disappears before anything else on 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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