Mediterranean Diet Friendly Burrata Salad with Heirloom Tomatoes
Ripe heirloom tomatoes and creamy burrata are one of those combinations that feel almost too simple to be this good — and yet here we are. A rainbow of sliced and halved tomatoes gets layered across a platter, seasoned with flaky sea salt and black pepper, then crowned with torn pieces of fresh burrata that melt into every crevice. The dressing is a bright, zippy blend of extra-virgin olive oil, lemon juice, and lemon zest with just a whisper of crushed red pepper for warmth. This is exactly the kind of dish that fits naturally into a plant-forward, olive-oil-rich way of eating — fresh produce, quality fats, and minimal processing doing all the heavy lifting. Torn basil scattered over the top adds a fragrant, herby finish, and a handful of raw pine nuts brings a subtle crunch if you want a little extra texture. It comes together in minutes with no cooking required, making it ideal for warm evenings when you want something stunning on the table without breaking a sweat. Serve it immediately so the burrata stays lush and the tomatoes hold their just-seasoned brightness.
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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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