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Tomato and burrata salad
Tomatoes taste best when they’re warm. Keep yours out of the fridge, and make the most of tomato season with this simple, well-balanced salad that lets the fruit really shine.
- Serves: 2-3
- Time: 30 mins
- Difficulty: Easy
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Tomato season is one of the most hotly anticipated in the food calendar, but it pays to follow a few simple rules when making the most of it. Never refrigerate your fruit, as cold temperatures kill the enzymes that give tomatoes their flavour. Salt generously to draw out those delicious juices. And pair them with something salty and something fatty, to let the natural sweetness and acidity of the tomato really sing.
Try this simple, stress-free salad for an easy lunch, and don’t forget to mop up all the delicious juices.
- Step 1Cut the tomatoes into chunky pieces (discarding the woody stalk) then place cut side up on a platter.
- Step 2Sprinkle it with salt and vinegar and leave to marinate for half an hour or so.
- Step 3After this time, tear the burrata open and place it in the centre.
- Step 4Scatter over the olives and tarragon leaves and drizzle generously with extra virgin olive oil and another pinch of salt over the cheese to finish.
- 3 large heritage tomatoes, at room temperature
- A large pinch of flaked salt
- 1 tsp of quality sherry vinegar
- 1 Burrata
- 3 Large green olives, torn
- 2 basil sprigs, leaves picked
- 6 anchovies
- Extra virgin olive oil
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Keeping your tomatoes out of the fridge is a really important tip. Cold temperatures are the enemy of flavour.
Chop, fold and transfer your ingredients straight to the pan - without any mess.
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Multi-prep™ Compact Multicolour 4-piece Grater & Slicer
