Mustard Free Burrata Salad with Heirloom Tomatoes
Few dishes feel as effortlessly stunning as a platter of jewel-toned heirloom tomatoes draped in creamy, cloud-like burrata. The dressing here is a bright, zippy blend of extra-virgin olive oil, fresh lemon juice, and a little zest — no mustard, no hidden emulsifiers, just clean and vibrant flavor that lets the produce shine. That matters more than it might seem, since vinaigrettes and store-bought dressings are among the sneakiest places mustard hides, often tucked into the ingredient list as a stabilizer. Here you're fully in control, whisking together a handful of honest ingredients in seconds. A pinch of crushed red pepper flakes adds just enough warmth to balance the richness of the torn burrata, while fresh basil and optional pine nuts bring herby, nutty contrast. Arrange it all on a big platter and it looks like something from a restaurant — but it comes together with almost no effort at all. Serve it immediately so the burrata stays lush and the tomatoes hold their gorgeous 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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