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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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
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