Tomato Burrata Salad

tomato burrata salad served on small white plate surrounded by fresh basil, toasted bread and 2 silver forks

Print Recipe

5 from 13 votes

This Tomato and Burrata Salad is absolutely loaded with flavour and so simple to make!

Prep Time10

Cook Time10

Marinating Times30

Total Time50

Course: Lunch, Starter

Cuisine: Italian

Servings:

Author: Chris Collins

Cost: £4 / $5

Equipment

Large Shallow Dish & Whisk (for marinating tomatoes)
Sharp Knife & Chopping Board (for onion, herbs & tomatoes)
Large Baking Tray (for toasting bread)
Small Pot & Brush (for oil)
Medium Sized Plate (for serving)

Ingredients

Marinated Tomatoes

1/2lb / 250g Baby Plum Tomatoes, halved
2 tbsp Extra Virgin Olive Oil
1 tbsp Red Wine Vinegar
2 tbsp very finely diced Red Onion, approx 1/2 small onion
2 tsp very finely diced Fresh Basil, plus a few small leaves to serve
2 tsp very finely diced Fresh Parsley
1/4 tsp EACH: Salt, Black Pepper

To Serve

1x 5oz/150g ball of Burrata (or similar size)
1 small Baguette, sliced (see notes)
2 tbsp Extra Virgin Olive Oil, for toasting bread
1 clove of Garlic, peeled (optional)

Instructions

Tomatoes: In a large shallow dish whisk together extra virgin olive oil, red wine vinegar, onion, basil, parsley, and salt & black pepper. Add sliced tomatoes and toss to coat them in the marinade. Leave in the fridge to marinate for as long as you have time (overnight best, 1-2 hours great, but even just 30mins will work wonders).
Bread: Slice bread to preferred thickness, then space out on a large baking tray. Lightly brush both sides with oil, then pop under the grill and broil both sides until golden and crisp.
Optional: Lightly rub one side of each slice of toast with garlic.
Serve: Add burrata to the centre of a serving plate and add the marinated tomatoes around the outside. Drizzle leftover marinade over the tomatoes, then dot over a few small basil leaves for garnish. Slice open burrata, then tuck in by spreading it over the toast with the marinated tomatoes on top (kinda like bruschetta). Enjoy!

Video

Notes

a) Bread - Go for something firm like sourdough or ciabatta. Here I've used Artisan-style bread, which works nicely. You want a sturdy bread that will crisp up nicely and give you a nice crunchy contrast to the soft tomatoes/burrata.

b) Garlic - This is optional, but it does give an extra layer of flavour. The leftover heat will gently 'cook' the garlic. Just don't go overboard; just a gentle rub otherwise it'll be too overbearing.

c) Serving - I usually serve this for Lunch for two people, with around 3 slices of bread each. You could stretch to 4 servings with 8 slices, especially if it's just a Starter/Appetizer.

d) Calories - Whole recipe divided by 2 based on 3 small slices bread each.

Nutrition