Tomato Burrata Salad

12 mins
Serves 2
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Directions

  1. 1In a large shallow dish whisk together extra virgin olive oil, red wine vinegar, onion, basil, parsley and salt & black pepper.
  2. 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.
  3. 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.
  4. 4Lightly rub one side of each slice of toast with garlic (optional).
  5. 5Add the burrata to the centre of a serving plate and add the marinated tomatoes around the outside.
  6. 6Drizzle leftover marinade over the tomatoes, then dot over a few small basil leaves for garnish.
  7. 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