Mustard 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 natural sweetness and acidity that needs almost nothing to shine. A drizzle of good extra-virgin olive oil and a ribbon of balsamic glaze do all the heavy lifting, letting the quality of the ingredients speak for themselves. For anyone navigating a mustard sensitivity, this is the kind of recipe that's genuinely worry-free — every component is clean and straightforward, with no hidden condiments or dressings that might sneak in an unwanted ingredient. Torn fresh basil and a pinch of flaky sea salt finish the platter with a fragrance and brightness that makes the whole thing feel restaurant-worthy. The trick of letting the burrata come to room temperature before serving is a small step that makes a huge difference, coaxing out that luscious, creamy center. 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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