Ingredients
Scale
- 650 g (1 lb 7 oz) mixed mini heirloom tomatoes
- 1 tsp sea salt flakes, plus extra for seasoning
- 100 g (3½ oz) burrata
- ½ tsp cracked black pepper
- 4 tbsp olive oil
- 1 tbsp balsamic vinegar (optional)
- ¼ bunch basil leaves, picked
Instructions
- Halve the tomatoes, place them in a colander and sprinkle with 1 teaspoon of salt. Allow to sit for at least 20 minutes. The salt softens the tomatoes, draws out moisture, and intensifies their flavour.
- Arrange the tomatoes on a platter and top with the burrata. Sprinkle with pepper and extra salt (to taste), drizzle with olive oil and balsamic vinegar (if using), and top with whole basil leaves.
- Serve with toasted sourdough.
Notes
MAKE AHEAD
Best made fresh.
LEFTOVERS
Best eaten immediately, but can be refrigerated and eaten within 24 hours.
- Prep Time: 10 mins
- Category: salad, side dish
- Method: combine
- Cuisine: Italian