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 very little help, which is exactly why the ingredient list stays so beautifully short. A drizzle of good extra-virgin olive oil and a thin ribbon of balsamic glaze do the heavy lifting in the flavor department, while flaky sea salt and torn fresh basil round everything out with an almost effortless elegance. Letting the burrata come to room temperature before serving is the small but crucial step that makes the creamy center pour out just right — cold cheese simply won't give you that lush, restaurant-worthy effect. Everything here is naturally free from grain-based ingredients, so there's no need to swap anything out or read labels nervously; it's just fresh produce, quality cheese, and pantry staples working in perfect harmony. A pinch of red pepper flakes at the end adds a gentle kick if you want it, but the salad is stunning either way. Serve it immediately while the tomatoes are still at their peak and the cream is still pooling — this one doesn't wait.
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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.
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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