Eggless Classic Tomato Burrata Salad
Few dishes capture summer on a plate quite like this one — ripe, jewel-toned tomatoes piled high 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 needs very little help, and a drizzle of extra-virgin olive oil plus balsamic glaze is all it takes to make everything sing. Flaky sea salt, torn fresh basil, and an optional pinch of red pepper flakes round out a flavor profile that feels restaurant-worthy with almost zero effort. Because the whole dish is built around fresh produce, quality cheese, and pantry staples, there are no hidden ingredients to stress over — just clean, honest components you can see and trust. The key move here is letting the burrata come to room temperature first, which allows that lush, milky center to flow out beautifully over the tomatoes rather than sitting stiff and cold. Serve it immediately straight from the platter and watch it disappear before anyone even reaches for a fork.
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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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