” Burst Tomato Burrata Salad. Juicy roasted cherry tomatoes, creamy burrata cheese, dollops of pesto, swish of olive oil and crusty bread. Simple, luscious, rustic perfection”
Ingredients needed to make the Salad
- 200g/ 6 oz x 1 fresh burrata cheese
Roasted tomato: Optional
- 500g/ 1 lb (4 cups) cherry or grape tomatoes
- 2 tbsp extra virgin olive oil
- 2 tbsp shallot , finely chopped (US: shallot), ~1/2 small (Note 3 subs)
- 1/2 tsp cooking/kosher salt
- 1/4 tsp black pepper
- 2 tsp sherry vinegar (or apple cider or red wine vinegar)
Serving:
- 1/2 tsp salt flakes (or half the quantity for cooking/kosher salt) (Note 4)
- 1 tbsp extra virgin olive oil , a good one is best, for finishing
- Few fresh basil leaves , for sprinkling (Note 2)
- Warmed crusty bread , for mopping
- e-chill – Take the burrata out of the fridge and leave on the counter for 30 minutes, to take the fridge-chill out of it. Keep it in the water in the tub.
Roasted tomatoes/Heirloom Tomatoes
- Preheat oven to 200°C/400°F (180°C fan).
- Roast 10 min – Toss the cherry tomatoes with the olive oil, shallot, salt and pepper (in a bowl, or on a tray). Spread on a tray. Roast 10 minutes until softened but not collapsing.
- Vinegar – Gently push the tomatoes to one end of the tray. Drizzle over vinegar. No need to mix.
Arrange on the platter
- Tomatoes – Carefully transfer tomatoes to a plate, spreading them out in a single layer.
- Burrata – Gently (GENTLY!!) drain the water out of the tub and roll the burrata out into your hand. Place a burrata on top of tomatoes.
- Finish – Drizzle the 1 tablespoon of good extra virgin olive oil all over the plate. Dollop pesto randomly all over. Sprinkle with salt flakes and basil.
- Serve with crusty bread on the side! or you can serve on the top of the sour dough.
Chefs Nectar 