Rice Free Classic Tomato Burrata Salad
Ripe, juicy tomatoes and pillowy burrata are one of those combinations that feel almost too good to be this simple. The key move here is letting the burrata come to room temperature before you tear it open, so that lush, creamy interior spills out and coats every slice of tomato underneath. A drizzle of good olive oil and balsamic glaze tie everything together with a sweet, tangy finish, while torn basil and a pinch of red pepper flakes keep it bright and a little bold. Every single ingredient in this salad is naturally free of grains and starches, so there's nothing to swap or second-guess — it just works as written. This is the kind of dish that looks like you spent real effort on it but comes together in minutes, making it perfect for a dinner party starter or a lazy summer lunch. Serve it the moment it's assembled so the tomatoes stay vibrant and the burrata stays perfectly soft.
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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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