Turmeric Free Burrata Salad with Heirloom Tomatoes
Ripe heirloom tomatoes and creamy burrata are one of summer's great pairings, and this salad lets both ingredients shine without any fuss. A bright lemon-olive oil dressing ties everything together, adding just enough acidity to balance the rich, milky cheese. Many store-bought dressings and spice blends sneak in turmeric as a colorant or flavor booster, but here you're whisking the dressing yourself from scratch, so you know exactly what's going in. Torn basil and a scatter of pine nuts add freshness and a gentle crunch that make the whole platter feel genuinely special. It comes together in minutes and looks stunning on the table — the kind of dish that makes people think you put in far more effort than you actually did. Serve it immediately so the burrata stays soft 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)
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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