Pork Free Burrata Salad with Heirloom Tomatoes
Ripe heirloom tomatoes and creamy burrata are one of those pairings that feel almost too good to be true, yet this salad pulls it off effortlessly. A bright lemon-olive oil dressing — built with fresh lemon juice, zest, and a pinch of red pepper flakes — lifts the richness of the torn burrata and lets the natural sweetness of the tomatoes shine. The whole thing comes together on a single platter, layered with torn basil and an optional scatter of pine nuts for a little toasty crunch. Every ingredient here is naturally free of pork and pork-derived products, so there's no label-checking or substitution required — just straightforward, beautiful produce and fresh cheese. It's the kind of dish that looks like you spent hours on it but actually comes together in minutes. Serve it immediately so the burrata stays lush and the dressing doesn't wilt the basil — this one is best eaten the moment it hits the table.
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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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