Starters
Italian
ItalianBurrata with Heirloom Tomatoes
Creamy burrata over ripe tomatoes, from a simple supermarket plate to a heritage-tomato showpiece. The tiers climb in tomato quality, oil and finishing touches.
Vegetarian
Gluten-free
Nut-free
Better version
Mixed vine and cherry tomatoes with fresh basil, balsamic and good olive oil.
Per serving£3.80
Total cost£7.60
Time15 min
Ingredients for 2
- 1 burrata , at room temperature
- 200 g vine tomatoes , mixed sizes
- 100 g cherry tomatoes , halved
- 1 handful fresh basil , torn
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- flaky sea salt and black pepper , to taste
Method
- Slice the larger tomatoes and halve the cherry tomatoes, then spread over a plate.
- Season with flaky salt and let stand for a few minutes.
- Place the room-temperature burrata in the middle and tear it open.
- Drizzle over the olive oil and balsamic vinegar.
- Scatter with torn basil and a final grind of black pepper, then serve.
Equipment
- serving plate
The three ways, side by side
Budget
Standard burrata over sliced salad tomatoes with olive oil and dried oregano.
Better
Mixed vine and cherry tomatoes with fresh basil, balsamic and good olive oil.
Ultimate
Heritage tomatoes three ways with basil oil, aged balsamic, lemon zest and toasted seeds.
