Cashew Free Classic Tomato Burrata Salad
Few dishes capture the spirit of summer eating quite like a platter of ripe tomatoes draped in creamy, cloud-like burrata. The key move here is letting the burrata come to room temperature first, so when you tear it open, that lush, milky interior spills out and mingles with the tomato juices in the most satisfying way. A drizzle of good extra-virgin olive oil and a thin ribbon of balsamic glaze tie everything together with just the right balance of richness and brightness. Torn fresh basil and a pinch of flaky sea salt finish the whole thing off, making it look like something you'd order at a nice Italian restaurant. Every ingredient on this platter is naturally free from tree nuts, so there's no label-checking or substitution stress — just honest, beautiful produce and fresh cheese doing all the work. Serve it immediately straight from the platter and watch it disappear.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!