Winter Caprese Salad with Burrata is a twist of the Italian classic with a melange of tomatoes, burrata and basil.
Prep Time10 minutesmins
Cook Time30 minutesmins
Course: Salad
Cuisine: Mediterranean
Keyword: quick
Servings: 4people
Ingredients
4 Roma (egg/plum) tomatoes, washed and quartered lengthways
2green (unripe)tomatoes, washed and finely sliced into rounds
12cherry tomatoes, washed and quartered
1knobburrata
3tbspgood quality olive oil
2tbspgood 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.