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Posts Tagged ‘Burrata’

Burrata, Tomato & Peach salad

Posted in Food, Gluten-free, Vegetarian, tagged , , , , , , , , , , on 2 August 2023| Leave a Comment »

Fresh and summery and an opportunity to eat more peaches. There was a burrata shortage the day we made this and so we had to substitute mozzarella.

Mozzarella, tomato & peach salad – serves 4

  • 400g large ripe tomatoes, ideally heirloom and/or beefsteak
  • 400g ripe peaches or nectarines
  • extra virgin olive oil
  • a splash of white wine vinegar
  • 1 tsp dried oregano, plus extra to serve
  • 1 large ball of burrata (or buffalo mozzarella)
  • a small handfull of pine nuts, toasted

Slice the tomatoes into rounds, removing the cores.

Stone and slice the peaches into wedges. Put the tomatoes and peaches into a mixing bowl with the some olive oil, white wine vinegar and the dried oregano and toss to coat. Season with salt to taste.

Arrange the tomatoes and peaches on a platter and put the burrata in the middle. Drizzle with more olive oil and sprinkle with a little dried oregano. Season with flaky sea salt and black pepper. Scatter over the toasted pine nuts and serve.

(Original recipe from Stagioni by Olivia Cavalli, Pavillon, 2022.)

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Tomato, Burrata & Broad Bean Salad

Posted in Food, Gluten-free, Side dish, Vegetarian, tagged , , , , , , , , , , , on 6 August 2022| Leave a Comment »

This is our favourite salad at the moment – an excellent side dish for a barbecue or whatever else you might be cooking.

Tomato, burrata and broad bean salad – serves 4

  • 500g mixed tomatoes
  • ½ tsp caster sugar
  • 150g broad beans, frozen ones are perfect
  • a handful each of basil, chives and flat leaf parsley
  • 1 tbsp each of tarragon, lovage and mint (we never have lovage and it’s fine without it)
  • 3 tbsp olive oil
  • 2 tsp Dijon mustard
  • a pinch of fennel seeds
  • zest of 1 lemon
  • 1 tbsp red wine vinegar
  • 2 balls of burrata
  • 50g hazlenuts, toasted and roughly chopped (toast them in the oven for 10 minutes at 180C – the skins will rub off easily with a tea towel)

Chop and slice the tomatoes and toss in a bowl with the caster sugar and ½ tsp of salt, then set aside for 30 minutes.

Put the broad beans into boiling water for 2 minutes, then drain and run under cold water. Pop of the skins and set aside.

Finely chop the herbs and put into a bowl. Whisk in the olive oil, mustard, fennel seeds, most of the lemon zest and the red wine vineager. Season, then stir in the broad beans.

Tip the tomatoes out onto a serving platter. Put the burrata balls on top and spoon over the beans and dressing. Garnish with toasted hazelnuts and the leftover lemon zest.

(Original recipe from BBC Good Food)

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