Gluten-Free Tomato and Burrata Salad
By the Gluten Free Recipes team ·
This vibrant gluten-free salad featuring creamy burrata cheese and sweet, ripe tomatoes. A light drizzle of basil-infused olive oil and a hint of balsamic glaze brings together the fresh flavors for a quick and satisfying meal.
At a glance: This easy lunch recipe yields 4 servings in about 15 minutes (5 min prep, 10 min cook). It uses 7 ingredients — including ripe heirloom tomatoes, fresh burrata cheese, fresh basil leaves — and walks through 5 steps. Updated . Browse more lunch recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Tomato and Burrata Salad: When preparing this lunch recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Tomato and Burrata Salad: This salad is naturally gluten-free, relying on fresh produce and dairy. Ensure any added glazes or dressings are certified gluten-free.
Ingredients
- 1 lb ripe heirloom tomatoes, mixed varieties
- 2 balls fresh burrata cheese
- 1/4 cup fresh basil leaves
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic glaze
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
Instructions
- 1
Gently wash and slice the heirloom tomatoes into wedges or thick rounds, about 1/2 inch thick. Arrange the tomato slices artfully on a large serving platter, ensuring they are spread out evenly. This step should take about 5 minutes.
- 2
Carefully tear or cut the burrata cheese balls in half, allowing the creamy interior to spill out slightly. Place the burrata halves strategically among the tomato slices on the platter. This delicate process takes about 2 minutes.
- 3
Roughly chop the fresh basil leaves, or tear them into smaller pieces if preferred. Scatter the basil generously over the tomatoes and burrata. This adds a fragrant, herbaceous aroma and visual appeal, taking approximately 1 minute.
- 4
Drizzle the extra virgin olive oil evenly over the entire salad, ensuring each component gets a light coating. Then, artfully drizzle the balsamic glaze in thin lines across the salad for a touch of sweetness and acidity. This final dressing step takes about 1 minute.
- 5
Season the salad with sea salt and freshly ground black pepper to taste. Allow the salad to rest for about 5 minutes at room temperature before serving, which helps the flavors meld beautifully. The total preparation time for this step is minimal.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- If using canned tomatoes, San Marzano varieties give a sweeter, less acidic result.
- This stores well for 3–4 days refrigerated — make a larger batch for quick weekday lunches.
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