Shellfish Free Burrata Salad with Heirloom Tomatoes
Ripe heirloom tomatoes in a rainbow of colors are the real star here, layered across a platter and paired with creamy, cloud-like burrata that practically melts into every bite. A bright lemon-olive oil dressing — spiked with a little red pepper heat and fresh zest — ties everything together without overpowering the natural sweetness of the tomatoes. Torn basil and optional pine nuts add freshness and a gentle crunch that make the whole dish feel like something you'd order at a nice restaurant, not throw together in ten minutes. Every single ingredient in this recipe is naturally free of shellfish, so there's no label-reading stress or ingredient swaps required — just beautiful, honest produce and good cheese. It's the kind of salad that looks impossibly impressive on a table but asks almost nothing of you in the kitchen. Serve it immediately after assembling so the burrata stays lush and the dressing doesn't wilt the basil — that's really the only rule worth following.
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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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