Shellfish Free Classic Tomato Burrata Salad
Few dishes capture summer on a plate quite like this one — ripe, colorful tomatoes piled onto a platter and crowned with pillowy, cream-filled burrata. The key move here is letting the burrata come to room temperature before you tear it open, which allows that luscious interior to spill out and mingle with the tomato juices in the most satisfying way. A drizzle of good extra-virgin olive oil and a thin ribbon of balsamic glaze tie everything together with just the right balance of richness and brightness. Torn fresh basil and a pinch of flaky sea salt finish it off, and if you like a little heat, the optional red pepper flakes add a subtle kick that really elevates the whole thing. Every ingredient here is straightforward and naturally free from any seafood or shellfish concerns — no label-reading required, just beautiful produce and fresh cheese. This is the kind of recipe that looks impossibly elegant but comes together in minutes, making it perfect for a dinner party starter or a lazy weekend lunch. Serve it immediately so the cream stays glossy and the basil stays bright.
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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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