Fast Recipes

Burrata with herb oil and cucumber

A simple, vibrant spring salad.
Burrata with herb oil and cucumber

Burrata with herb oil and cucumber

Ben Dearnley

This vibrant spring salad is great served with grilled chicken or fish, or simply partnered with a crusty baguette as a light supper.


Herb oil


1.For herb oil, blanch herbs in a saucepan of boiling water until just bright green (5 seconds; see cook’s notes p176). Drain, refresh in a bowl of iced water, then drain again and squeeze out excess water. Transfer to a jug with oil and garlic, and blend with a hand-held blender until smooth. Set aside for 5 minutes to infuse, then strain through a fine sieve.
2.Toss cucumber in vinegar and season well with salt to taste. Pull apart burrata and arrange on a serving plate, scatter cucumber on top, then drizzle with herb oil. Generously season with pepper to taste and top with tarragon. Serve with sourdough bread.

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