Mushroom Free Burrata Salad with Heirloom Tomatoes
Ripe heirloom tomatoes and creamy burrata are one of summer's great pairings, and this salad lets both ingredients shine without any fuss. A bright lemon-olive oil dressing — spiked with a little red pepper heat and fresh zest — ties everything together in a way that feels restaurant-worthy but comes together in minutes. The burrata gets torn into soft, pillowy pieces and nestled right among the tomatoes, so every bite has that luscious, milky richness. Torn basil and optional pine nuts add freshness and a gentle crunch that round out the whole platter beautifully. Every single ingredient here is naturally free of fungi, so there's no need to scan labels or swap anything out — this one is clean and simple from the start. Serve it immediately after assembling so the tomatoes stay vibrant and the burrata holds its gorgeous, creamy texture.
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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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