Cinnamon Free Classic Tomato Burrata Salad
Ripe tomatoes, pillowy burrata, and a drizzle of good olive oil — this is the kind of dish that looks like it came from a restaurant but comes together on a single platter in minutes. The key move here is letting the burrata come to room temperature first, so when you tear it open, that lush, creamy interior spills right over the tomatoes the way it should. A balsamic glaze adds a gentle tang that plays beautifully against the richness of the cheese, while torn fresh basil keeps everything bright and aromatic. For anyone navigating a sensitivity to cinnamon, this salad is a genuinely stress-free choice — every ingredient is straightforward, savory, and completely free of the warm spices that tend to sneak into dressings, glazes, and store-bought condiments. The optional red pepper flakes give you a little heat if you want it, without any of the spice blends that can be harder to vet. Serve it immediately after assembling so the tomatoes stay vibrant and the burrata stays silky — this one does not wait around, and honestly, neither will your guests.
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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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