Turkey Free Classic Tomato Burrata Salad
Ripe, juicy tomatoes and pillowy burrata are one of those combinations that feels almost too simple to be this good — and yet here we are. The key move is letting the burrata come to room temperature first, so when you tear it open, that luscious creamy interior spills right over the tomatoes the way it's supposed to. A drizzle of good olive oil, a ribbon of balsamic glaze, and a handful of torn basil leaves pull everything together into something that looks genuinely stunning on a platter. The flaky sea salt and optional red pepper flakes add just enough contrast to keep every bite interesting. This is naturally free of any poultry, built entirely around fresh produce and quality dairy, so there's nothing to swap or substitute — it's already exactly what it needs to be. Serve it the moment it's assembled for the best texture and flavor, because this one doesn't wait around.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!