Xanthan Gum Free Classic Tomato Burrata Salad
Ripe tomatoes, pillowy burrata, and a drizzle of good olive oil — this is the kind of dish that looks like it came from a restaurant but comes together on a single platter in minutes. The key move here is letting the burrata come to room temperature first, so when you tear it open, that luscious creamy interior spills out and mingles with the tomato juices in the most satisfying way. Balsamic glaze adds a sweet, tangy thread through every bite, while torn fresh basil and a pinch of flaky sea salt keep everything bright and clean. Every single ingredient in this recipe is naturally free of xanthan gum — no thickeners, no stabilizers, no processed fillers to worry about. That matters more than you might think, since xanthan gum quietly shows up in bottled dressings, flavored oils, and even some specialty cheeses. Here, you're working with whole, honest ingredients from start to finish, so there's nothing to second-guess. Serve it the moment it's assembled and let the table do the talking.
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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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