Vegetarian Burrata Salad with Heirloom Tomatoes
This is the kind of dish that looks like it took serious effort but comes together in minutes with almost no cooking required. Ripe heirloom tomatoes in a riot of colors form the base, layered across a platter and seasoned simply with flaky sea salt and black pepper so their natural sweetness can shine. Torn burrata nestled among the slices brings that signature creamy, milky richness that makes every bite feel indulgent without being heavy. A bright lemon-olive oil dressing with a whisper of red pepper flakes ties everything together, cutting through the richness and lifting the whole plate. Fresh torn basil adds a fragrant, herby finish, and a scatter of pine nuts (if you choose to use them) gives just enough crunch to keep things interesting. It's a genuinely satisfying centerpiece for a summer lunch or a starter that will have everyone reaching across 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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