Yeast Free Burrata Salad with Heirloom Tomatoes
Ripe heirloom tomatoes and creamy burrata are a match made for summer, and this salad delivers that combination in the most effortless, stunning way. A bright lemon-olive oil dressing ties everything together, with a little heat from crushed red pepper flakes and the freshness of torn basil lifting every bite. Because the whole dish is built from whole, unprocessed ingredients — fresh cheese, raw vegetables, citrus, and good olive oil — there's nothing here that would sneak in hidden yeast or fermented additives. That's often the tricky part with salads that rely on bottled dressings or aged cheeses, but making the dressing from scratch with lemon juice instead of vinegar keeps things clean and worry-free. Tearing the burrata into rough pieces rather than slicing it means you get those gorgeous, creamy pockets scattered throughout the platter. A handful of pine nuts adds a subtle crunch if you want a little extra texture. Serve it immediately so the tomatoes stay vibrant and the burrata stays lush — this one disappears fast.
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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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