Seed Oil Free Burrata Salad with Heirloom Tomatoes
This stunning summer salad is everything a warm-weather table deserves — jewel-toned heirloom tomatoes layered with creamy, cloud-like burrata and finished with a bright lemon-olive oil dressing. Every component here is naturally free from industrial seed oils, which can sneak into even the most innocent-looking restaurant salads and store-bought dressings. The dressing is simply extra-virgin olive oil whisked with fresh lemon juice and zest, so you know exactly what you're getting without any canola or soybean oil hiding in the mix. Crushed red pepper flakes add a gentle kick, torn basil brings that unmistakable garden-fresh aroma, and optional pine nuts give the whole thing a satisfying little crunch. It comes together on a single platter in minutes — no cooking required, just thoughtful layering and a generous drizzle. This is the kind of dish that looks like you spent hours on it but rewards you for keeping things beautifully simple.
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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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