Red Meat Allergy Friendly Burrata Salad with Heirloom Tomatoes
This is the kind of dish that looks like it took serious effort but comes together in minutes — just beautiful, jewel-toned tomatoes layered across a platter with creamy, cloud-like burrata torn and nestled right in. A bright lemon-olive oil dressing with a whisper of red pepper flakes ties everything together, and torn fresh basil adds that herby, summery finish. For anyone navigating a red meat allergy, this salad is a genuinely satisfying centerpiece that never requires a single substitution or workaround — every ingredient here is naturally in the clear. The richness of the burrata does the heavy lifting that a protein-forward dish might otherwise provide, making it feel indulgent and substantial rather than like something was left out. Heirloom tomatoes in a mix of colors and sizes make the presentation almost too pretty to eat, though you absolutely should. A scatter of raw pine nuts on top adds a gentle crunch that rounds out every bite. Serve it immediately so the dressing stays vibrant and the burrata holds its gorgeous, creamy texture.
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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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