Summer Salad Series: Our quick Burrata Tomato Salad
We love keeping our salads simple. As long as they have a few ingredients and pack a flavour punch, we're happy. And that's why we're excited to share the second recipe in our Summer Salad Series, our Burrata Tomato Salad. This fresh, simple salad is our "go to" during the warmer months when we're time poor on weekends. Using only a handful of ingredients, this salad literally takes 5 minutes to make. In my humble opinion, the key ingredient is the fried baby capers. They give this dish an extra glow up. If you're not a fan of capers (who even are you?!) don't worry, you don't need to add them. There is tonnes of flavour and freshness in this salad. Read on for the ingredients and recipe.
Ingredients
4 Large vine ripened and/or heirloom tomatoes. Try and find different varieties and colours for flavour and texture.
1 Handful of smaller cherry tomatoes. Red/yellow cherry tomatoes - anything goes.
1 Large burrata. If you live in Australia, Coles and Woolworths stock them. Or you can try your local Italian deli. If you can't find them, or don't like them, get your hands on a large mozzarella.
50g Baby capers
Handful of fresh basil leaves
2 Tbsp extra virgin olive oil
Sea salt and cracked pepper for serving
Extra virgin olive oil for serving
Juice of one or two freshly squeezed lemons for serving. How much citrus you want to add is up to you.
Crusty baguette for serving
Method
Slice your large tomatoes and place them directly onto a large plate or bowl. Then slice your cherry tomatoes and layer them directly on top of your larger pieces.
Place the 2 tbsp of extra virgin olive oil into a small saucepan on medium heat. Once the oil has started to warm, throw the capers in and let them fry.
Whilst the capers are frying, place the burrata (or mozzarella) on top of the tomatoes.
Fry the capers until they look crunchy and set aside. The capers will soa up the extra oil and they will get delicious, crunchy and salty.
Sprinkle the fried capers all over the tomatoes and burrata.
Get your extra virgin olive oil and splash liberally over the salad, followed by the freshly squeezed lemon juice.
Sprinkle sea salt and cracked pepper all over the salad, and serve with crusty baguette.
We love using the baguette to soak up the extra juices once the salad has been devoured. It's soooooo yummy! Enjoy!
