Mixed tomato salad with burrata

AT A GLANCE

  • Serves 4 people

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.

  • 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
01   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.
02   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.

Topics:

VEGETARIAN, DRINK SUGGESTION, FAST, GARLIC, SNACK, BURRATA, CAPERS, SHALLOTS, ITALIAN, TOMATOES, SALAD, SUMMER, BREAD, VINCOTTO

Recipe:

LISA FEATHERBY

Photography:

PRUE RUSCOE

Styling:

KIRSTEN BOOKALLIL AND LISA FEATHERBY

Drinking Suggestion:

FRUITY ROSÉ. , suggested by MAX ALLEN

FEATURED IN

Feb 2015

Feb 2015

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