At the heart of the salad is burrata – its soft exterior giving way to a buttery centre that melds beautifully with the vibrant produce. Finished with a sprinkling of fresh basil and chives, this burrata salad isn’t just a dish; it’s a celebration of textures, colours and flavours that dance together in perfect harmony.
Ingredients:
- 3 lb. Heirloom or beefsteak tomatoes (about 4 large), sliced into 1/2″ rounds
- 1 shallot, finely chopped
- Flaky sea salt
- Freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/3 cup panko breadcrumbs
- 2 (4oz) balls of burrata, drained and at room temperature
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh chives
- Crusty bread, to serve
Method of cooking:
Arrange the tomato slices on a large platter, overlapping slightly.
Sprinkle the finely chopped shallot over the tomatoes and season generously with flaky sea salt and freshly ground black pepper.
Drizzle the extra virgin olive oil and red wine vinegar over the tomatoes.
Toast the panko breadcrumbs in a small frying pan over a medium heat until golden, then sprinkle over the salad.
Place the burrata balls in the centre of the tomato slices.
Garnish with chopped fresh basil and sliced fresh chives.
Serve immediately with crusty bread on the side to soak up the delicious juices.
