This salad is an essential for summer. Whether you're just relaxing in the garden, or entertaining guests, this is the perfect summer recipe. Creamy burrata is married perfectly with sweet and succulent tomatoes, all wrapped up together with a bow of basil oil for some extra freshness.
Serves4
CourseStarter
Prepare10 mins
Cook-
Total time10 mins
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
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.
