Legume Free Burrata Salad with Heirloom Tomatoes
Ripe, jewel-toned heirloom tomatoes and pillowy burrata are a combination that practically sells itself, and this platter delivers all of that beauty with almost zero effort. The bright lemon-olive oil dressing — built with fresh lemon juice, zest, and a pinch of red pepper flakes — ties everything together with a little zing that keeps each bite lively. Torn basil scattered across the top adds a fragrant, summery finish, and optional pine nuts bring a gentle crunch if you want a little extra texture. Every single ingredient here is naturally free of legumes, so there's no label-scanning or substitution stress involved — just clean, whole foods that happen to be spectacular together. It's the kind of dish that looks like you spent real time on it but comes together in minutes, making it perfect for a dinner party starter or a lazy weekend lunch. Serve it immediately so the burrata stays creamy and the tomatoes hold their gorgeous color.
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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)
Can be omittedpine nuts
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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