Name: Mixed tomato salad with burrata
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 4 burrata, at room temperature; 250 gm baby heirloom tomatoes of various colours, halved; 4 oxheart tomatoes of various colours, coarsely chopped; 2 golden shallots, thinly sliced; 3 tsp salted baby capers, rinsed and drained; 125 ml (½ cup) extra-virgin olive oil; 3 tsp red wine vinegar; 1 tsp vincotto; To serve: basil cress; Crostini; ½ baguette, thinly sliced diagonally; For brushing: olive oil; 2 garlic cloves, halved

Mixed tomato salad with burrata

It's tough to beat this recipe for mixed tomato salad with burrata.

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This classic combination is hard to pass up when tomatoes are at their peak. Serve the burrata to room temperature to get the most from its lush milkiness.

Ingredients

4 burrata, at room temperature

250 gm baby heirloom tomatoes of various colours, halved

4 oxheart tomatoes of various colours, coarsely chopped

2 golden shallots, thinly sliced

3 tsp salted baby capers, rinsed and drained

125 ml (½ cup) extra-virgin olive oil

3 tsp red wine vinegar

1 tsp vincotto

To serve: basil cress

Crostini

½ baguette, thinly sliced diagonally

For brushing: olive oil

2 garlic cloves, halved

Method

Main

1.For crostini, heat a char-grill pan over high heat. Brush baguette slices with olive oil and grill, turning occasionally, until golden and crisp (2-4 minutes). Rub each with cut side of garlic and set aside.

2.Place burrata on plates. Combine tomatoes, shallots and capers in a bowl and scatter around burrata. Whisk oil, vinegar and vincotto in a bowl to combine, season to taste, then drizzle over tomato salad. Scatter with basil cress and serve with crostini.

Drink Suggestion: Fruity rosé. Drink suggestion by Max Allen
Notes

Recipe / styling by Lisa Featherby

Styling by Kirsten Bookallil

Ingredients

Method

Main

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