Chestnut Free Classic Tomato Burrata Salad
Few dishes capture summer on a plate the way a well-made tomato and burrata salad does. Ripe mixed tomatoes — whether heirloom slabs, sweet cherry halves, or a colorful combination of both — form the juicy foundation, while fresh burrata brings a lush, creamy contrast that feels genuinely indulgent. The key move here is letting the burrata come to room temperature before you tear it open, so that rich interior cream 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 enough acidity and depth. Torn basil and a pinch of flaky sea salt finish the platter, and optional red pepper flakes add a gentle kick if you want it. Every ingredient in this recipe is naturally free from chestnuts and tree nut derivatives, so there's no label-scanning or substitution stress — just clean, beautiful produce and fresh dairy doing all the work. Serve it immediately straight from the platter and watch it disappear.
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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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