
Few summer dishes hit as hard as a platter of ripe heirloom tomatoes paired with creamy, cloud-like burrata. The combination of jewel-toned tomatoes in different shapes and sizes makes this as beautiful to look at as it is to eat. A bright lemon-olive oil dressing with a whisper of red pepper flakes ties everything together, cutting through the richness of the cheese with just the right amount of zing. Torn fresh basil scattered across the top brings that classic garden freshness you want in every bite. For anyone navigating tree nut concerns, this recipe is naturally built around ingredients that have nothing to do with pecans — and the optional pine nuts are easy to leave out entirely if you prefer a completely nut-free plate. Everything comes together on a single platter with minimal prep, making it an effortless choice for a dinner party starter or a lazy weekend lunch. Serve it immediately so the burrata stays lush and the tomatoes hold their just-dressed brightness.
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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.
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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