Pescatarian Burrata Salad with Heirloom Tomatoes
Ripe, jewel-toned heirloom tomatoes and pillowy burrata are one of summer's most effortless pairings, and this salad leans into that combination with real confidence. A bright lemon-olive oil dressing — spiked with a little red pepper heat and a touch of zest — lifts the richness of the cheese without overpowering the natural sweetness of the tomatoes. Torn basil and optional pine nuts add freshness and a subtle crunch that make every bite feel considered. The whole thing comes together on a single platter in just a few minutes, which means less time in the kitchen and more time enjoying it. Because the ingredient list is built entirely around produce, fresh cheese, and pantry staples, there's nothing to second-guess here — it's naturally free of meat without any substitutions or workarounds. Serve it immediately straight from the platter so the burrata stays creamy and the dressing doesn't wilt the basil, and don't be shy with an extra pinch of flaky salt right at the end.
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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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