Honey Free Classic Tomato Burrata Salad
Few dishes capture summer on a plate quite like this one — ripe, jewel-toned tomatoes piled beneath torn burrata that spills its creamy interior across the whole platter. The combination of heirloom and cherry tomatoes brings a range of sweetness and acidity that makes every bite a little different. Letting the burrata come to room temperature before serving is the kind of small step that makes a huge difference, ensuring that lush, milky center flows freely rather than sitting in a cold, dense clump. A drizzle of extra-virgin olive oil and balsamic glaze adds depth and a gentle tang without any sweeteners in the mix — making this a genuinely clean, fuss-free dish for anyone avoiding honey or other added sweeteners. Torn fresh basil and a pinch of red pepper flakes round everything out with brightness and just enough heat. This is the kind of recipe that looks like you spent hours on it but comes together in minutes, and it's impressive enough to anchor a dinner party spread or a lazy weekend lunch.
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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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