This salad is a wonderful addition to an antipasto platter or a barbecue spread. So easy, it only takes 10 minutes to prepare!
| 150g | Burrata |
| 2 cups | baby spinach |
| 2 punnets | multi-coloured heirloom tomatoes |
| 1 bunch | fresh basil |
| olive oil | |
| balsamic glaze | |
| sea salt and pepper to taste |
| 1 | Place fresh spinach in a serving bowl. |
| 2 | Slice the tomatoes into halves and place them on top of the spinach in the bowl. Chop half the basil into shreds and reserve. Scatter remaining basil throughout the salad |
| 3 | Allow Burrata to nearly come to room temperature. Carefully tear or slice the burrata over the top of the salad. Be sure not to lose any of the delicious stracciatella (filling). This can spill loosely within the bowl but do not let any escape the dish! |
| 4 | Scatter shreds of basil over the top of the salad. Dress the contents with olive oil, balsamic, salt and pepper. Serve immediately. |
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