This stunning Burrata Antipasto Salad with prosciutto, olives, lentils and tomatoes is the perfect appetiser, side salad or quick and easy mid week meal when you don’t want to spend to spend a lot of time in the kitchen. This colourful, Mediterranean inspired dish is ready in a flash, and it’s an absolute crowd-pleaser.
Tip: Take the Burrata out of the fridge 1-2 hours prior to serving to bring to room temperature. This will ensure the Stracciatella filling will ooze out when cut at the table.
Image: Lemon & Rye Photography
| 2 | Burrata |
| 500g | cherry tomatoes |
| 120g | cooked lentils (either tinned or cooked) |
| 150g | prosciutto |
| 150g | mixed olives |
| 1 | bunch of fresh basil leaves |
| 2 tbsp | balsamic vinegar |
| 2 tbsp | extra virgin olive ol |
| salt and pepper | |
| fresh crusty bread to serve |
| 1 | Slice tomatoes. Tear prosciutto into smaller ribbons. |
| 2 | Layer a platter or large bowl with tomatoes and prosciutto. Sprinkle over lentils, followed by mixed olives and fresh basil leaves. |
| 3 | Sprinkle with freshly ground black pepper and salt. Place either whole Burrata balls on top for a neater look or for more rustic look, tear pieces of Burrata and place it on top of the salad. Drizzle with olive oil and balsamic vinegar. |
| 4 | Serve with fresh bread. |
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