Lupin 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 gorgeous mix of colors and a natural sweetness that needs very little help. A drizzle of good extra-virgin olive oil and a thin ribbon of balsamic glaze do the heavy lifting on flavor, while torn fresh basil keeps everything bright and aromatic. The trick of letting the burrata come to room temperature before serving is a small step that makes a huge difference — cold cheese won't release that luscious, milky center the way it should. Every ingredient here is naturally free from lupin, so there's no need to scrutinize labels or worry about hidden flour derivatives sneaking into your meal. A pinch of flaky sea salt and optional red pepper flakes finish it off with just enough edge to balance the richness. This is the kind of dish that looks like you spent hours on it but comes together in minutes — perfect for a dinner party centerpiece or an indulgent weeknight treat.
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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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