Pecan Free Classic Tomato Burrata Salad
Few dishes capture summer on a plate quite like this one — ripe, jewel-toned tomatoes piled beneath clouds of fresh burrata, finished with good olive oil and a drizzle of balsamic glaze. The key move here is letting the burrata come to room temperature before you tear it open, which allows that lush, creamy interior to spill out and mingle with the tomato juices in the most satisfying way. Torn basil and a pinch of flaky sea salt bring everything into focus, and a hit of red pepper flakes adds just enough warmth to keep things interesting. Every ingredient on this platter is naturally free from tree nuts of any kind, so there's no label-scanning or substitution required — just beautiful, honest produce and fresh cheese doing exactly what they're meant to do. It comes together in minutes and looks genuinely stunning, which makes it just as at home on a weeknight dinner table as it does at a summer gathering. Serve it immediately so the tomatoes stay vibrant and the burrata stays silky — this is one dish that doesn't wait around.
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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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