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Mixed tomato salad with burrata

This classic combination is hard to pass up when tomatoes are at their peak. Serve the burrata to room temperature to get the most from its lush milkiness.

You'll need

4 burrata, at room temperature 250 gm baby heirloom tomatoes of various colours, halved 4 oxheart tomatoes of various colours, coarsely chopped 2 golden shallots, thinly sliced 3 tsp salted baby capers, rinsed and drained 125 ml (½ cup) extra-virgin olive oil 3 tsp red wine vinegar 1 tsp vincotto To serve: basil cress   Crostini ½ baguette, thinly sliced diagonally For brushing: olive oil 2 garlic cloves, halved


  • 01
  • For crostini, heat a char-grill pan over high heat. Brush baguette slices with olive oil and grill, turning occasionally, until golden and crisp (2-4 minutes). Rub each with cut side of garlic and set aside.
  • 02
  • Place burrata on plates. Combine tomatoes, shallots and capers in a bowl and scatter around burrata. Whisk oil, vinegar and vincotto in a bowl to combine, season to taste, then drizzle over tomato salad. Scatter with basil cress and serve with crostini.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Fruity rosé.

Featured in

Feb 2015

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