Tomato Burrata Salad
Directions
- 1In a large shallow dish whisk together extra virgin olive oil, red wine vinegar, onion, basil, parsley and salt & black pepper.
- 2Add the sliced tomatoes and toss to coat them in the marinade. Leave in the fridge to marinate for as long as you have time.
- 3Slice bread to preferred thickness, then space out on a large baking tray. Lightly brush both sides with oil, then pop under the grill and broil both sides until golden and crisp.
- 4Lightly rub one side of each slice of toast with garlic (optional).
- 5Add the burrata to the centre of a serving plate and add the marinated tomatoes around the outside.
- 6Drizzle leftover marinade over the tomatoes, then dot over a few small basil leaves for garnish.
- 7Slice open burrata, then tuck in by spreading it over the toast with the marinated tomatoes on top.
Ingredients
- 250 g Baby Plum Tomatoes, halved
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp Red Wine Vinegar
- 2 tbsp Red Onion, very finely diced
- 2 tsp Fresh Basil, very finely diced, plus a few small leaves to serve
- 2 tsp Fresh Parsley, very finely diced
- 0.25 tsp Salt
- 0.25 tsp Black Pepper
- 150 g Burrata
- 1 Baguette, sliced
- 2 tbsp Extra Virgin Olive Oil, for toasting bread
- 1 clove Garlic, peeled (optional)
Equipment
large shallow dishwhiskbaking traygrillserving platefork
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