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 extra virgin 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 extra virgin 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