Pistachio 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 burrata that spills its creamy interior the moment you tear it open. The combination of heirloom and cherry tomatoes brings a natural sweetness and acidity that needs almost nothing to shine, and the balsamic glaze adds just enough depth to make every bite feel intentional. Letting the burrata come to room temperature before serving is the kind of small step that makes a big difference, coaxing out that luscious, milky center that makes the whole dish so irresistible. A generous drizzle of extra-virgin olive oil, a scatter of torn fresh basil, and a pinch of flaky sea salt pull everything together in the most effortless way. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of any nuts — every ingredient here is straightforward, fresh, and easy to verify at a glance. There are no sauces, dressings, or garnishes that typically sneak in unwanted ingredients, just honest produce and quality dairy. Serve it the moment it's assembled and watch it disappear before anyone even reaches for a fork.
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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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