Ginger Free Classic Tomato Burrata Salad
Few dishes capture summer on a plate quite like this one — ripe, jewel-toned tomatoes piled beneath torn burrata, its creamy interior spilling out in the most satisfying way. The combination of heirloom and cherry tomatoes brings a natural sweetness and acidity that needs almost no help, just a drizzle of good olive oil and a ribbon of balsamic glaze to pull everything together. Letting the burrata come to room temperature before serving is the kind of small step that makes a big difference, ensuring that lush, milky cream flows freely rather than sitting cold and stiff. Torn fresh basil and a pinch of flaky sea salt finish the platter with brightness and crunch. For anyone navigating a sensitivity to ginger, this is the kind of recipe that's naturally in the clear — every ingredient is straightforward, with no spice blends or marinades where ginger tends to sneak in. It comes together in minutes and looks genuinely stunning on the table, which makes it equally at home as a weeknight starter or the centerpiece of a summer dinner party spread.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!