Turkey Free Burrata Salad with Heirloom Tomatoes
Ripe heirloom tomatoes and creamy burrata are one of those pairings that feel almost too good to be true, yet this salad delivers every single time. A bright lemon-olive oil dressing with a whisper of red pepper flakes ties everything together, cutting through the richness of the cheese and letting the tomatoes shine. Tearing the burrata into rough pieces rather than slicing it means every bite gets a little of that luscious, milky center. Scattered basil and optional pine nuts add freshness and a gentle crunch that round out the whole platter beautifully. This is the kind of dish that looks like you spent serious effort on it but comes together in minutes with nothing more than a whisk and a good serving platter. It's naturally free of poultry in any form — no hidden proteins, no processed additions, just honest, whole ingredients doing exactly what they do best. Pull this out for a summer dinner party or a lazy weekend lunch and watch it disappear before anything else on the 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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