Gluten 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 pillowy burrata that spills its creamy interior the moment you tear it open. The combination of heirloom and cherry tomatoes brings a range of sweetness and acidity that makes every bite a little different. A drizzle of good extra-virgin olive oil and a thin ribbon of balsamic glaze tie everything together with just enough richness and tang. Torn fresh basil and a pinch of red pepper flakes add brightness and a gentle kick that keeps the whole thing feeling alive. Every single ingredient here is naturally free of gluten, so there's no substituting or label-checking required — just beautiful produce and fresh cheese doing exactly what they do best. The one technique worth following closely is letting the burrata come to room temperature first, which is what allows that lush, creamy center to pour out and coat the tomatoes the way it should. 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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