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Burrata, tomato and strawberry salad

Name: Burrata, tomato and strawberry salad
Prep time: 20 min
Total time: 20 min
Yield: Serves 4-6 as a light lunch or starter
Ingredients: 3 large or 4 medium bull’s heart tomatoes; 8 firm strawberries, hulled (ideally not too ripe); 50g pine nuts, toasted; 2 tbsp red wine vinegar; 4 tbsp extra-virgin olive oil, plus extra to drizzle; 12 fresh basil leaves, ideally a mixture of varieties; 4 small or 2 large burrata; Toasted baguette to serve (optional)

By: Merlin Labron-Johnson

Published: 5 Jul 23
Updated: 2 Apr 24

Chef Merlin Labron-Johnson serves this gorgoues burrata salad at The Old Pharmacy, Bruton in August when strawberries, tomatoes and basil are all at their peak. “We use a mixture of greek, purple and thai basil to add extra nuance and complexity to a relatively simple dish,” he says.

Creamy burrata also makes an ideal partner for sticky roasted tomatoes in this easy recipe.

Easy
July 2023

Test kitchen approved

Serves 4-6 as a light lunch or starter
Hands-on time 20 min

Creamy burrata also makes an ideal partner for sticky roasted tomatoes in this easy recipe.

Nutrition: per serving

Calories: 446kcals
Fat: 7.6g (7.6g sugars)
Protein: 10g
Carbohydrates: 7.6g (7.6g sugars)
Fibre: 2.4g
Salt: 0.6g

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Ingredients

3 large or 4 medium bull’s heart tomatoes
8 firm strawberries, hulled (ideally not too ripe)
50g pine nuts, toasted
2 tbsp red wine vinegar
4 tbsp extra-virgin olive oil, plus extra to drizzle
12 fresh basil leaves, ideally a mixture of varieties
4 small or 2 large burrata
Toasted baguette to serve (optional)

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Method

Slice the tomatoes widthways as thinly as possible and arrange them on a large platter or plate. Season with a little salt and freshly cracked black pepper.
Finely dice the strawberries and put in a bowl with the toasted pine nuts and red wine vinegar. Season with salt and pepper and whisk in the olive oil to create a vinaigrette.
Arrange the burrata on top of the sliced tomatoes and drizzle the strawberry and pine nut vinaigrette all around. Tear the fresh basil leaves over the plate and finish with an extra glug of olive oil and a twist of black pepper. Serve with a toasted baguette on the side if you like, for a light lunch.