Macadamia Free Burrata Salad with Heirloom Tomatoes
Ripe, jewel-toned heirloom tomatoes and pillowy burrata are one of summer's greatest pairings, and this platter delivers that combination in the most effortless way possible. A bright lemon-olive oil dressing with a whisper of red pepper flakes ties everything together, cutting through the richness of the cheese with just the right amount of zing. Torn basil scattered across the top adds a fragrant, herby finish that makes the whole thing look like it came straight out of a trattoria. For anyone navigating nut allergies or simply avoiding macadamia nuts, this recipe is naturally in the clear — the only optional nut called for is pine nuts, which you can include or skip entirely based on your needs. The ingredient list is short, the assembly is quick, and the result is genuinely stunning on a table. This is the kind of dish that disappears fast, so don't be surprised if you're plating a second round before the meal is even over.
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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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