Paraben 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, cream-filled burrata that spills out the moment you tear it open. The combination of heirloom and cherry tomatoes brings a gorgeous mix of colors and a range of sweetness and acidity that makes every bite interesting. A drizzle of good extra-virgin olive oil and a thin ribbon of balsamic glaze tie everything together with richness and a gentle tang, while torn fresh basil keeps it bright and aromatic. Letting the burrata come to room temperature before serving is the small but crucial step that makes the creamy interior pour out beautifully rather than sitting cold and stiff. For anyone navigating preservative sensitivities, this recipe is a natural fit — every ingredient is whole and fresh, with no processed sauces, packaged dressings, or shelf-stable additives in sight. A pinch of flaky sea salt and optional red pepper flakes at the finish add just enough contrast to make the flavors pop without complicating the ingredient list. This is the kind of dish that looks like it came from a restaurant but comes together on your counter 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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