Tomato and Burrata Salad

Prep time 20 minutes
Servings 4 as a side or entrée


3 ripe ox heart tomatoes

2 burrata balls

2 French shallots, finely chopped

1 tbsp red wine vinegar

3 tbsp extra virgin olive oil

Salt & pepper

Tomato and Burrata Salad


To remove the tomato skins, bring a pot of water to the boil. Have a bowl of ice water on standby. With a small sharp knife cut a cross in the base of every tomato. Plunge into the boiling water for 10 seconds and remove. Immediately place into the ice water to stop the cooking process. Carefully peel the skins off with your hands. Cut the tomatoes into 4 chunks and place into a bowl with a generous pinch of salt and pepper, shallots, vinegar and one tablespoon of oil, toss to combine.

Place the burrata into a shallow serving bowl and break to form a pool of burrata, add some more salt and remaining olive oil. Top with the tomatoes and any juices from the bowl and cracked pepper. Serve at room temperature.