Capsaicin Free Classic Tomato Burrata Salad
Few dishes capture summer on a plate quite like this one — ripe, jewel-toned tomatoes piled beneath pillowy burrata that spills its creamy interior the moment you tear it open. The combination of heirloom and cherry tomatoes brings a natural sweetness and acidity that needs very little help, and the balsamic glaze adds just enough depth to make every bite feel intentional. For anyone avoiding capsaicin, this recipe is a genuinely easy win: the red pepper flakes are explicitly listed as optional and can simply be left off without changing a single other step. What you're left with is a dish built entirely on olive oil, fresh basil, flaky sea salt, and good cheese — nothing hidden, nothing to second-guess. Letting the burrata come to room temperature before serving is the kind of small detail that makes a real difference, coaxing out that lush, creamy center that makes the whole platter feel indulgent. Drizzle, tear, scatter, and serve — this one comes together fast and looks stunning enough to anchor any table.
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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)
Can be omittedred pepper flakes
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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