Burrata is certainly a luxury ingredient so for a very special occasion (in this case, a reunion with my friends over lockdown with their homegrown tomatoes). I like to serve this salad with the tomatoes *two ways*; half roasted and half fresh and raw. Instead of burrata you could use buffalo mozzarella, thick full fat plain yoghurt or feta or a British goat’s cheese or ricotta.

Method

1. Preheat the oven to 210C and on a baking tray, lay the halved big tomatoes, flesh side up, spaced out, drizzle with a little olive oil or ghee or butter then sprinkle the rosemary and thyme and sea salt and pepper and roast for about 35-40 minutes until golden at edges.
2. Meanwhile remove the burrata or mozzarella from the fridge so it can come to room temperature and then lay it on a serving dish.
3. Once the big tomatoes are roasted, arrange them on the serving dish with the burrata and dot the raw cherry tomatoes around, drizzle everything with olive oil, drizzle a little balsamic vinegar or pomegranate molasses on the tomatoes and some salt on the burrata and tear the mint leaves and scatter on top to serve.

Ingredients

2 small burrata or buffalo mozzarella, at room temp
6 medium/large ripe tomatoes, halved
2 handfuls ripe cherry tomatoes, halved or kept whole
Handful of fresh mint or basil or a little of both
1 tbsp dried rosemary or thyme or 2 tsps fresh herb leaves
Extra Virgin Olive Oil
Balsamic Vinegar or pomegranate molasses
Sea salt & black pepper

My Cookbook