Tomatoes, Burrata & Lemon Oil
A deliciously simple summer salad. Use heirloom tomatoes if you can, they have such a great flavour, and beautiful colours. This is also really good in a baguette.
as a starter
Salads & Sides
Quick & Easy
1kg tomatoes, at room temperature
1 1/2 tsp flaky sea salt
2 x 125g rounds burrata, at room temperature
1/4 cup basil leaves, to garnish
pinch of Espelette pepper, or dried chilli flakes, to garnish (optional)
1/4 cup extra-virgin olive oil
1 lemon, finely grated zest of
First, make the lemon oil. Heat the olive oil and lemon zest in a small pot over medium-low heat until small bubbles start to form on the surface.
Reduce the heat to low and simmer for 2 minutes, making sure the lemon zest does not burn.
Remove the pot from the heat, strain and set aside to cool.
Next, prepare the tomatoes. Cut larger tomatoes into slices through the middle, and smaller ones in half through the middle.
Place on your serving platter (larger ones at the bottom) and sprinkle with salt.
Leave to sit for at least 15 minutes for the juices to release before serving.
When you’re ready to serve, working over the plate of tomatoes, tear the burrata into small chunks, making sure any dripping cream goes onto your plate.
Drizzle with the lemon oil, and garnish with basil leaves and, if using, Espelette pepper.