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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.

Marinated tomatoes with burrata
Jules
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. Whichever mozzarella you use, always bring it to room temperature for the best flavour.
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Prep Time 10 minutes
marinating 2 hours
Course Light lunch, Starter
Servings 4 people
Calories 421 kcal
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Ingredients
  • 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.

Nutrition

Calories: 421kcalCarbohydrates: 7gProtein: 20gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 76mgSodium: 711mgPotassium: 313mgFiber: 1gSugar: 4gVitamin A: 3868IUVitamin C: 15mgCalcium: 2243mgIron: 1mg
Tried this recipe?Let us know how it was!

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