Nitrate & Nitrite Free Classic Tomato Burrata Salad
Few dishes capture the pure pleasure of summer eating quite like this one — ripe, jewel-toned tomatoes piled onto a platter and crowned with pillowy, cream-filled burrata. The key move here is letting the burrata come to room temperature before you tear it open, which allows that luscious interior to spill out and mingle with the tomato juices in the most satisfying way. A drizzle of good extra-virgin olive oil and a thin ribbon of balsamic glaze tie everything together without overwhelming the fresh ingredients. Torn basil and a pinch of flaky sea salt finish the whole thing off with brightness and crunch. For anyone navigating nitrate and nitrite concerns, this salad is a genuinely easy win — every single ingredient here is a whole, unprocessed food with nothing cured, preserved, or packaged in a way that typically introduces those additives. There are no deli meats, no cured cheeses, no bottled dressings with hidden preservatives to second-guess. Just tomatoes, fresh cheese, herbs, and pantry staples you can feel completely confident about. It comes together in minutes and looks stunning on the table, which makes it equally at home as a weeknight starter or the centerpiece of a casual dinner party spread.
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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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