Breastfeeding Friendly Classic Tomato Burrata Salad
Few dishes are as effortlessly stunning as a well-built tomato and burrata salad, and this one delivers on every level — creamy, juicy, bright, and deeply satisfying. Ripe mixed tomatoes bring natural sweetness and a hit of vitamin C, while fresh burrata offers a rich source of calcium and protein that nursing parents genuinely need more of right now. The extra-virgin olive oil adds healthy fats that support both energy levels and milk quality, making this more than just a pretty plate. Tearing the burrata open so its lush, creamy interior spills across the tomatoes is one of those small kitchen moments that feels almost indulgent. A drizzle of balsamic glaze and a scatter of fresh basil pull everything together with minimal effort and zero cooking required. The optional red pepper flakes add a gentle kick, but the dish is completely delicious without them if you prefer to keep things mild. It comes together in minutes and looks like something you'd order at a restaurant, which is exactly the kind of win a busy new parent deserves.
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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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