Nutmeg Free Classic Tomato Burrata Salad
Few dishes capture summer on a plate quite like ripe tomatoes paired with fresh burrata, and this version is as stunning to look at as it is to eat. The combination of juicy heirloom and cherry tomatoes with that impossibly creamy, tear-open burrata creates a contrast in texture that feels almost luxurious for something so simple. A drizzle of good extra-virgin olive oil and balsamic glaze ties everything together with a sweet, tangy richness, while torn basil keeps it bright and fresh. Warming the burrata to room temperature before serving is the kind of small step that makes a real difference — it lets the creamy interior spill out beautifully rather than sitting cold and stiff on the plate. The ingredient list is clean and straightforward, so there's no need to scan labels or worry about hidden spice blends sneaking in anything unwanted. A pinch of flaky sea salt and optional red pepper flakes finish it off with just the right amount of edge. This is the kind of dish you bring to a dinner party and watch disappear in minutes.
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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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