Citrus Free Classic Tomato Burrata Salad
Few dishes feel as effortlessly impressive as a well-built tomato and burrata platter, and this one delivers that restaurant-quality moment right at your own table. Ripe mixed tomatoes — whether heirloom slabs, sweet cherry halves, or a colorful combination of both — form the base, and the contrast of their juicy acidity against the cool, creamy burrata is genuinely hard to beat. The key move here is letting the burrata come to room temperature before you tear it open, so that lush, milky interior spills out the way it's supposed to. A drizzle of extra-virgin olive oil and balsamic glaze ties everything together with richness and a gentle sweetness, while torn fresh basil keeps it bright and aromatic. For anyone avoiding citrus, this salad is a natural fit — there's no lemon juice or orange zest hiding anywhere in the dressing, just honest, clean ingredients that let the produce shine. A pinch of flaky sea salt and optional red pepper flakes at the finish give it just enough edge to feel intentional rather than simple. Serve it immediately 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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