Chicken Free Classic Tomato Burrata Salad
Few dishes capture summer on a plate quite like this one — ripe, jewel-toned tomatoes piled onto a platter and crowned with 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 pairs beautifully with the rich, milky cheese. A drizzle of good extra-virgin olive oil and a thin ribbon of balsamic glaze tie everything together without overwhelming the fresh ingredients. Torn basil leaves and a pinch of flaky sea salt finish it off, and an optional hit of red pepper flakes adds just enough warmth to keep things interesting. The trick to making this work is letting the burrata come to room temperature first — cold cheese stays tight and won't release that gorgeous, luscious cream over the tomatoes. This is the kind of dish that looks like it took serious effort but comes together in minutes, making it perfect for a dinner party starter or a lazy weekend lunch. Serve it immediately so the tomatoes stay vibrant and the burrata stays dreamy.
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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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