Peanut Free Classic Tomato Burrata Salad
Few dishes feel as effortlessly impressive as a well-built tomato and burrata salad, and this version delivers every time. Ripe mixed tomatoes — heirloom, cherry, or a combination — form a jewel-toned base that's as beautiful as it is flavorful, while fresh burrata brings a lush, creamy richness that practically melts into every bite. The trick of letting the burrata come to room temperature before tearing it open is a small step that makes a huge difference, coaxing out that signature silky interior. A drizzle of extra-virgin olive oil and balsamic glaze ties everything together with just the right balance of fruity acidity and depth. Torn basil and a pinch of flaky sea salt finish the platter in a way that feels restaurant-worthy without any real effort. Because every ingredient here is whole and straightforward — fresh produce, quality cheese, pantry staples — there's no need to scan labels or worry about hidden additives. This is the kind of dish you'll want to bring to every summer gathering, and it comes together 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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