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Winter Caprese Salad with Burrata

Winter Caprese Salad with Burrata is a twist of the Italian classic with a melange of tomatoes, burrata and basil.
Prep Time10 minutes
Cook Time30 minutes
Course: Salad
Cuisine: Mediterranean
Keyword: quick
Servings: 4 people

Ingredients

  • 4 Roma (egg/plum) tomatoes, washed and quartered lengthways
  • 2 green (unripe)tomatoes, washed and finely sliced into rounds
  • 12 cherry tomatoes, washed and quartered
  • 1 knob burrata
  • 3 tbsp good quality olive oil
  • 2 tbsp good quality balsamic vinegar
  • handful basil leaves
  • flaked sea salt and freshly ground black pepper

Instructions

  • Preheat oven to 180°C (160°C fan-forced).
  • Line a shallow baking tray with baking paper. Arrange sliced Roma tomatoes, cut side up, drizzle with the balsamic vinegar and roast for 30 minutes. Set aside to cool.
  • Arrange sliced green tomatoes on the plate, sprinkle with a pinch of salt, then then arrange the cut cherry tomatoes and cooled Roma tomatoes on top. Sprinkle with a little more salt, then place the burrata in the middle.
  • To chiffonade the basil, gather the basil leaves together on top of one another. Roll them gently together until you have a little cylinder. With a very sharp knife, slice the basil into thin ribbons and sprinkle over the top.
  • Drizzle olive oil over the top and season to taste. Serve immediately.

Notes

The Roma tomatoes can be roast several hours in advance or even a day ahead. Bring them to room temperature before making the salad.