Burrata & Heritage Tomatoes

Salad

• 1 large burrata (200–250 g)

• 300 g heritage tomatoes, mixed colours and varieties

• Handful of fresh basil leaves

• 2 tbsp extra virgin olive oil

• 1 tbsp aged balsamic vinegar

• Flaky sea salt

• Freshly cracked black pepper

Basil Oil

• 50 ml extra virgin olive oil

• Handful of fresh basil

• Pinch of sea salt

Optional Garnish

• Toasted sourdough

• Micro herbs

• Roasted pine nuts

1. Step — Prepare the Tomatoes
   Slice the heritage tomatoes into a variety of shapes and sizes to highlight their natural character. Arrange them on a serving plate, season lightly with flaky sea salt and allow them to rest for a few minutes to release their natural sweetness.
   
   

2. Step — Make the Basil Oil
   Blend the basil with the olive oil and a pinch of sea salt until smooth. Strain through a fine sieve if you prefer a cleaner finish, or leave it slightly rustic for more texture and flavour.
   
   

3. Step — Assemble the Dish
   Place the burrata in the centre of the tomatoes and gently open it with a knife so the creamy interior becomes visible. Drizzle with basil oil, olive oil and a small amount of aged balsamic.
   
   

4. Step — Finish
   Season with freshly cracked black pepper and a final sprinkle of flaky sea salt. Garnish with fresh basil leaves, micro herbs or roasted pine nuts if desired.
   
   

5. Step — Serve Immediately
   Serve immediately with warm toasted sourdough to enjoy alongside the creamy burrata and the juices from the tomatoes. The dish is best enjoyed at room temperature, allowing the ingredients to reveal their full flavour.

Chefs Note The beauty of this dish lies in its restraint. With only a handful of ingredients, quality becomes everything. Choose perfectly ripe tomatoes, creamy burrata and a fragrant extra virgin olive oil, then let each ingredient speak for itself.