Vegetarian Classic Tomato Burrata Salad
Few dishes capture summer on a plate quite like this one — ripe, jewel-toned tomatoes piled beneath pillowy burrata that spills its rich, creamy interior the moment you tear it open. The combination of heirloom and cherry tomatoes brings a range of sweetness and acidity that makes every bite a little different. Letting the burrata come to room temperature before assembling is a small but crucial step, ensuring that lush, milky center flows freely over the tomatoes rather than sitting cold and firm. A drizzle of extra-virgin olive oil and balsamic glaze tie everything together with a glossy, tangy finish that looks far more impressive than the effort involved. Torn fresh basil and a pinch of flaky sea salt round out the flavors, and a scatter of red pepper flakes adds just enough heat to keep things interesting. This is the kind of no-cook, crowd-pleasing dish that works as a starter, a side, or honestly the centerpiece of a light meal — and it comes together in minutes with nothing but quality ingredients and a beautiful platter.
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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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