Macerating the tomatoes for a couple of hours, brings out all their juicy sweetness and the marinade can be used as a dressing. If you can’t get hold of burrata, try using buffalo mozzarella.
If you can’t get hold of burrata, try using buffalo mozzarella. Whichever mozzarella you use, always bring it to room temperature for the best flavour.
400 g tomatoes, mixture of sizes and colours
4 tbsp extra virgin olive oil
1 tbsp white balsamic
pinch sugar
sea salt
1 tbsp fresh parsley, finely chopped
4 x 100g balls of burrata
balsamic vinegar
torn basil leaves to serve
Slice larger tomatoes and quarter cherry tomatoes and place in a bowl.
Whisk the olive oil, white balsamic, pinch of sugar, generous pinch of sea salt and a good grinding of black pepper. Pour over the tomatoes and sprinkle with parsley. Give it a good stir and set aside to macerate for 2 hours.
Remove the burrata from the fridge 1 hour before serving.
Divide the tomatoes between 4 plates, top with burrata, drizzle with marinating juices and add an extra drizzle of balsamic, finish with torn basil leaves.
- 400 g tomatoes, mixture of sizes and colours
- 4 tbsp extra virgin olive oil
- 1 tbsp white balsamic
- pinch sugar
- 1/2 tsp sea salt
- 1 tbsp fresh parsley finely chopped
- 4 x 100 g balls of burrata or buffalo mozzarella
- balsamic vinegar to dress
- A few torn basil leaves
Instructions
- Slice larger tomatoes and quarter cherry tomatoes and place in a bowl.
- Whisk the olive oil, white balsamic, pinch of sugar, generous pinch of sea salt and a good grinding of black pepper. Pour over the tomatoes and sprinkle with parsley. Give it a good stir and set aside to macerate for 2 hours.
- Remove the burrata from the fridge 1 hour before serving.
- Divide the tomatoes between 4 plates, top with burrata, drizzle with marinating juices and add an extra drizzle of balsamic, finish with torn basil leaves.
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