Almond Free Classic Tomato Burrata Salad
Few dishes capture summer on a plate quite like this one — ripe, jewel-toned tomatoes piled high and crowned with pillowy burrata that spills its creamy interior the moment you tear it open. The combination of heirloom and cherry tomatoes brings a gorgeous mix of colors and a range of sweetness and acidity that makes every bite a little different. A drizzle of good extra-virgin olive oil and a thin ribbon of balsamic glaze tie everything together with richness and a subtle tang. Torn fresh basil and a pinch of red pepper flakes add brightness and just enough heat to keep things interesting. The whole thing comes together with no cooking required — just a little patience while the burrata comes to room temperature so that creamy center flows the way it should. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution stress involved. This is the kind of showstopper salad you bring to a dinner party and watch disappear in minutes.
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Learn more →Ingredients
4 servings
- 1 ½ lb ripe mixed tomatoes (heirloom, cherry, or a combination), sliced or halved
- 8 oz fresh burrata cheese (2 balls)
- ½ tsp flaky sea salt, plus more to taste
- ¼ tsp freshly ground black pepper
- 3 tbsp extra-virgin olive oil
- 1 tbsp balsamic glaze
- ½ cup fresh basil leaves, torn
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Remove the burrata from its liquid and let it sit at room temperature for 15 minutes before assembling — cold burrata will not spread or release its cream properly.
- 2
Arrange the sliced and halved tomatoes across a large serving platter in a single, slightly overlapping layer. Season the tomatoes with 1/4 tsp of the flaky sea salt and the black pepper.
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