Tree Nut Free Burrata Salad with Heirloom Tomatoes
This stunning platter is summer eating at its most effortless — juicy heirloom tomatoes in a riot of colors layered with creamy, cloud-like burrata and finished with a bright lemon-olive oil dressing. The combination of flaky sea salt, crushed red pepper flakes, and fresh lemon zest lifts every bite, giving the richness of the cheese a clean, vibrant edge. Torn basil scattered across the top adds that classic garden-fresh aroma that makes the whole dish feel like something you'd order at a nice restaurant. For anyone navigating tree nut concerns, this recipe is naturally built around simple, whole ingredients — olive oil, fresh tomatoes, lemon, and cheese — with pine nuts listed as a completely optional addition you can skip without losing anything essential. Just pull the burrata apart with your hands and nestle it right into the tomatoes; no special technique required. It comes together on a single platter in minutes, which makes it equally perfect for a weeknight dinner starter or a showstopping centerpiece at a summer gathering. Serve it immediately so the burrata stays lush and the tomatoes hold their 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)
Can be omittedpine nuts
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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