Red Meat Allergy Friendly Classic Tomato Burrata Salad
This is the kind of salad that looks like it came from a restaurant but comes together in minutes with almost zero cooking involved. Ripe, colorful tomatoes form the base — heirloom slices and cherry halves layered across a platter — and then fresh burrata gets torn open right on top so that rich, creamy interior spills out and mingles with everything underneath. A drizzle of good olive oil, a ribbon of balsamic glaze, and a handful of torn basil leaves finish it off in a way that feels genuinely effortless. For anyone navigating a red meat allergy, this dish is a natural fit — every ingredient here is plant-based or dairy, with no hidden proteins or processed components to second-guess. The one technique worth noting is letting the burrata come to room temperature before you serve it, because cold cheese won't spread or release that gorgeous cream the way it should. Red pepper flakes add a gentle kick if you want it, but the salad is stunning either way. Serve it immediately and watch it disappear.
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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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