12 Aug Burrata, Mint & Two Way Tomatoes
Salads & Sides
Burrata, Mint & Two Way Tomatoes
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.
- 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.
- Meanwhile remove the burrata or mozzarella from the fridge so it can come to room temperature and then lay it on a serving dish.
- 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.
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