Walnut Free Burrata Salad with Heirloom Tomatoes
Heirloom tomatoes at peak ripeness deserve a showstopper of a dish, and this salad absolutely delivers. Creamy, pillowy burrata is torn and nestled right into a mosaic of colorful tomato slices, making every bite a mix of rich dairy and bright, juicy fruit. A quick lemon-olive oil dressing with a hint of red pepper flakes ties everything together with just enough zing to keep things interesting. Torn fresh basil adds that classic summery fragrance, and the whole platter comes together in minutes with zero cooking required. Many restaurant versions of this salad sneak in walnut-based pestos or candied nut garnishes, but this one keeps things clean — the only optional nut here is pine nuts, which you can easily leave out or include based on your needs. It's the kind of dish that looks like you spent way more effort than you actually did, which is always a win.
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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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