Xanthan Gum Free Burrata Salad with Heirloom Tomatoes
Ripe heirloom tomatoes and creamy burrata are one of those pairings that feel almost too effortless to be this impressive. A bright lemon-olive oil dressing — whisked together with a little zest, red pepper flakes, and flaky sea salt — ties everything together without relying on any thickeners or stabilizers whatsoever. Every single ingredient here is naturally clean and whole, which makes this an ideal dish when you're navigating labels and trying to avoid hidden additives that sneak into bottled dressings and store-bought condiments. The burrata gets torn into soft, pillowy pieces and nestled right into the tomatoes, so every bite hits that perfect balance of creamy, acidic, and just a little spicy. Torn fresh basil and a handful of pine nuts finish the platter with color and a gentle crunch. It comes together in minutes and looks stunning on the table — the kind of dish that makes guests think you spent far more effort than you actually did.
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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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