Gelatin Free Classic Tomato Burrata Salad
Few dishes capture summer on a plate quite like this one — ripe, jewel-toned tomatoes piled high and crowned with pools of creamy burrata that spill open the moment you tear into them. The combination of heirloom and cherry tomatoes brings a gorgeous mix of colors and a natural sweetness that needs almost nothing to shine. A drizzle of good extra-virgin olive oil and a thin ribbon of balsamic glaze pull everything together into something that tastes far more impressive than the effort involved. For anyone navigating gelatin-free eating, this salad is a genuinely effortless win — every single ingredient here is naturally free of animal-derived setting agents, with no hidden additives to second-guess. Fresh burrata, quality olive oil, and garden tomatoes are exactly what they appear to be. Torn basil and a pinch of red pepper flakes add a fragrant, lightly spicy finish that keeps each bite interesting. The one technique worth following closely is letting the burrata come to room temperature before serving, which allows that luscious creamy interior to flow out beautifully over the tomatoes. 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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