Nitrate & Nitrite Free Burrata Salad with Heirloom Tomatoes
Heirloom tomatoes at peak ripeness are one of summer's greatest gifts, and this salad lets them absolutely shine. Creamy, cloud-like burrata is torn and nestled right among the colorful slices, creating that irresistible contrast of rich dairy and bright, juicy fruit. A simple dressing of extra-virgin olive oil, fresh lemon juice, and a touch of zest ties everything together with a clean, zippy finish. Torn basil and optional pine nuts add freshness and a subtle crunch that make the whole platter feel effortlessly elegant. For anyone navigating nitrate and nitrite concerns, this kind of recipe is a genuine relief — every single ingredient here is whole and unprocessed, with no cured meats, deli items, or packaged shortcuts in sight. You know exactly what's going on the plate, and that peace of mind is genuinely hard to come by with restaurant salads or store-bought options. Arrange it on a big platter, drizzle generously, and serve immediately so the burrata stays lush and the tomatoes hold their texture. It's the kind of dish that looks like you spent hours but comes together in minutes.
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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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