Turmeric Free Classic Tomato Burrata Salad
Few dishes capture summer on a plate quite like this one — ripe, jewel-toned tomatoes piled high and crowned with pillowy, cream-filled burrata. The key move here is letting the cheese come to room temperature first, so when you tear it open, that luscious interior spills out and mingles with the tomato juices in the most satisfying way. A generous drizzle of good extra-virgin olive oil and a thin ribbon of balsamic glaze bring everything together with just enough sweetness and depth. Torn fresh basil adds a fragrant, herby lift, and a pinch of flaky sea salt at the end makes every bite pop. For anyone avoiding certain spices that tend to sneak into restaurant versions of this dish, this recipe keeps things beautifully clean — every ingredient is straightforward and easy to verify. It comes together in minutes with zero cooking required, making it the kind of effortless showstopper you'll want to bring to every gathering from now until the last tomato of the season.
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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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