Nutmeg 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 — whisked together with a little zest, red pepper flakes, and flaky sea salt — lifts the whole platter with just enough acidity to balance the rich, milky cheese. Torn basil and an optional scatter of pine nuts add freshness and a gentle crunch that make every bite feel considered. Warm-spice blends and pre-made dressings are common culprits for sneaking in unwanted seasonings, but here every component is straightforward and easy to verify. The recipe comes together in minutes with no cooking required, just thoughtful layering on a platter and a generous drizzle. It's the kind of dish that looks stunning at a dinner party but is honestly just as satisfying on a Tuesday night with good bread on the side.
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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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