Tomato and Burrata Salad
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Yields: 6
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.
Ingredients
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mixed mini heirloom tomatoes Notes: 650 g, 1 lb 7 oz
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sea salt flakes Notes: 1 tsp, plus extra for seasoning
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burrata Notes: 100 g, 31⁄2 oz
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1⁄2 tsp cracked black pepper
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extra virgin olive oil Notes: 4 tbsp
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balsamic vinegar Notes: 1 tbsp, optional
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1⁄4 bunch basil leaves Notes: picked