Carrageenan Free Classic Tomato Burrata Salad

Few dishes capture summer on a plate quite like ripe tomatoes piled high with fresh, creamy burrata. The key here is using genuinely fresh burrata — the kind packed in water, not stabilized with additives — so that when you tear it open, that lush, milky interior spills right over the tomatoes the way it should. Carrageenan is a common additive used to thicken and stabilize dairy products, and it has a way of sneaking into processed cheeses and pre-packaged mozzarella-style products, so sourcing clean, minimally processed burrata makes all the difference for this recipe. Heirloom and cherry tomatoes bring a gorgeous mix of colors and sweetness, and a drizzle of balsamic glaze adds just enough tang to balance the richness of the cheese. Torn fresh basil, flaky sea salt, and a generous pour of extra-virgin olive oil round everything out into something that tastes far more impressive than the effort involved. Letting the burrata come to room temperature before serving is a small step that pays off enormously — cold cheese simply won't give you that signature creamy pour. This is the kind of salad that disappears fast, so make sure you're serving it the moment it hits the table.

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