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Tomato salad with burrata and basil oil

Tomato salad with burrata and basil oil

Whether you're just relaxing in the garden, or entertaining guests, this is a perfect summer recipe. Creamy burrata pairs brilliantly with sweet and succulent tomatoes, but if needed, our Essential Italian Mozzarella makes a great vegetarian alternative.

4 out of 5 stars(1) Rate this recipe
Gluten free
  • Serves4
  • CourseStarter
  • Prepare10 mins
  • Cook-
  • Total time10 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

  • 600g Jack Hawkins tomatoes (about 3), at room temperature
  • 25g pack basil
  • 1 garlic clove, roughly chopped
  • 150ml extra virgin olive oil
  • 150g burrata (or mozzarella)

Method

  1. Slice the tomatoes into horizontal rounds, then sprinkle with a little salt and set aside. Tear most of the basil into a blender, reserving a few leaves, and add the garlic; season then pour in the oil. Whizz briefly, until you have a vibrant green oil. Put the tomatoes on a platter, tear over the burrata (or mozzarella), drizzle over the oil and finish with the reserved basil leaves.

Cook’s tip

The basil oil can also be tossed through warm new potatoes and spinach, cooked pasta or a tomato and avocado salad. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,928kJ/ 468kcals

Fat

47g

Saturated Fat

11g

Carbohydrates

5.7g

Sugars

5.3g

Fibre

1.5g

Protein

4.1g

Salt

0.3g

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Overall rating (4/5)

4 out of 5 stars1 rating