Summer on a plate! All you need are the freshest tomatoes, basil, extra virgin olive oil, sea salt, freshly cracked black pepper and, the crowning glory, Burrata!
This salad can be put together in 10-15 minutes, and is a main for 2 or a side salad for four. Be sure to bring your Burrata to room temperature, and cut it at the table to impress your family or guests!
| 150g | Burrata |
| 1 punnet | red cherry tomatoes |
| 1 punnet | yellow cherry tomatoes |
| 1 vine | vine ripened tomatoes |
| 1 bunch | fresh basil |
| extra virgin olive oil | |
| sea salt | |
| freshly cracked black pepper |
| 1 | Remove your Burrata from the refrigerator and allow to come to room temperature. |
| 2 | Slice the tomatoes into bite sizes pieces. Leave some whole if you like. Combine them on a platter, evenly distributing the different colours and shapes. |
| 3 | Pluck the basil leaves and scatter them across the platter. Dress the salad with the olive oil, salt and pepper. |
| 4 | Drain the Burrata and place it in the middle of the salad. Cut it open at the table just prior to serve, allowing the contents of the Burrata to spill across the salad. Serve and enjoy immediately. |
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