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Tomato Salad with Burrata, Pine Nuts, and Preserved Lemon

Spencer Huey

Serves 3-4 people


1/2 cup pine nuts
1lb heirloom tomatoes
8 oz burrata (I love the di Stefano brand)
1 preserved lemon
1 lemon
basil, a few springs (different varieties if you have them)
olive oil


Toast the pine nuts in a dry pan on medium heat until they start to turn lightly golden (2-3 min) or put them in a 300 degree oven for 5-7 minutes.
Slice the tomatoes with a serrated knife and arrange carefully on a plate.
Using a spoon, place blobs of burrata around the tomatoes. Season the tomatoes and cheese with salt.
Clean the preserved lemon with your fingers by discarding the pulp and rinsing the skins under water to remove excess salt. Use half of the lemon. Cut the lemon peel into thin strips, turn it 90 degrees and then cut into fine dice.
Make the dressing by adding the chopped preserved lemon, 3 tablespoons olive oil and juice of half a fresh lemon into a bowl . Give it a good stir. This helps to disperse the flavors into the olive oil and brightens it with the lemon juice.
Finish the tomatoes and cheese with spoonfuls of the dressing, pine nuts and torn basil leaves.

This salad celebrates the diversity of tomatoes. They come in different shapes, sizes, colors and tastes. Use whatever kinds you have growing in the backyard or see at the farmers market. You can use 1, a few or 12 varieties like I did, it’s totally up to you.
Preserved lemons created using lemons, salt and lots of time. You use the skins of the lemon not the pulp/juice. They’re often used in North African cuisine but you can use them anywhere you would use salt.

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