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Burrata with tomato & oregano salad
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Serves: 2 as a main, 4 as a starter
350g mixed tomatoes, choose around 3 different colours and sizes (such as Jack Hawkins, baby plum and Sultan’s Jewel)
¼ tsp Maldon Sea Salt
Large pinch freshly ground black pepper
Pinch caster sugar
3 tbsp Waitrose 100% Italian Extra Virgin Olive Oil
1 unwaxed lemon
½ x 15g pack oregano, leaves only
½ x 25g pack flat leaf parsley, leaves only
Small clove garlic, crushed
200g pack From Waitrose Burrata Cheese
Crusty stone-baked bread, to serve
1. Thickly slice the tomatoes and place them randomly on a flat platter. Sprinkle with the salt, pepper and sugar, then cover and leave to marinate at room temperature for 20-30 minutes.
2. Meanwhile, mix the olive oil with the finely grated zest of the lemon and 1 tablespoon of its juice. Roughly chop the oregano and parsley, and add them to the dressing with the garlic. The tomatoes are already well seasoned, so you shouldn’t need to add any further salt and pepper to the dressing.
3. Drain the burrata and place into the centre of the tomatoes. Cut a deep cross in the top of the cheese with a sharp knife and pinch the sides with thumbs and forefingers to open it up. Drizzle the dressing over the salad, then serve immediately with the crusty bread.
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