Description
A refreshing and simple Tomato Burrata Salad recipe featuring marinated baby plum tomatoes served with creamy burrata cheese on toasted bread slices. This dish is perfect for a light lunch or appetizer.
Ingredients
Scale
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, salt & black pepper. Add sliced tomatoes and toss to coat in the marinade. Leave to marinate in the fridge for desired time.
- Bread: Slice bread, brush with oil, toast both sides until golden and crisp. Optionally, rub one side of each slice with garlic.
- Serve: Place burrata in the center of a plate, surround with marinated tomatoes. Drizzle marinade over tomatoes, garnish with basil. Serve with toasted bread.
Notes
- Bread – Sourdough or ciabatta work well for a crunchy contrast.
- Garlic – Optional for added flavor; lightly rub on toasted bread.
- Serving – Recipe serves 2 for lunch or 4 as a starter with 3-4 slices of bread per serving.
- Calories – Calculated based on 2 servings with 3 slices of bread each.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 400 kcal
- Sugar: 4g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg
