Pregnancy Friendly Burrata Salad with Heirloom Tomatoes
Ripe heirloom tomatoes in a rainbow of colors, creamy torn burrata, and a bright lemon-olive oil dressing — this salad is as stunning to look at as it is satisfying to eat. The key here is using fresh, high-quality burrata rather than anything processed or aged, which makes it a smart choice when you're being mindful about the cheeses you reach for during pregnancy. Fresh burrata is made from pasteurized milk, so you get all that luscious, milky richness without the concerns that come with soft ripened or unpasteurized varieties — just double-check the label when you shop. The dressing comes together in minutes with extra-virgin olive oil, lemon juice, and a little zest, giving every bite a clean, zippy lift that balances the richness of the cheese beautifully. Torn basil adds a fragrant, herby finish, and a sprinkle of flaky sea salt pulls the whole platter together. It's the kind of dish that looks like you spent hours on it but comes together almost effortlessly — perfect for when you want something nourishing and genuinely delicious without turning the kitchen into a project.
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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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