Soy Free Burrata Salad with Heirloom Tomatoes
Heirloom tomatoes at peak ripeness deserve a dish that lets them shine, and this vibrant salad does exactly that. Torn burrata melts into the juicy tomato slices, while a bright lemon-olive oil dressing with a whisper of red pepper flakes ties everything together in the most effortless way. Every single ingredient here is naturally free of soy — no label-checking required, no hidden additives lurking in a bottled dressing. The flaky sea salt and freshly ground black pepper coax out the sweetness of the tomatoes, and the optional pine nuts add a gentle, toasty crunch that takes the whole platter up a notch. Fresh torn basil scattered over the top makes it look like something straight off a restaurant menu, even though it comes together in minutes. Serve it immediately so the burrata stays lush and creamy against the cool, ripe tomatoes — this one is a showstopper at any 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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