Refresh
    Burrata and Tomato Salad

    This Salad is based on the Caprese Salad. The creamy and onctuous Burrata is the star of the show upon the plate. Larger than Mozzarella, Burrata has a slight tang to its taste which is mild and fresh. Due to the size of the Burrata Cheese this Salad is perfect for Lunch especially in Summer when Tomatoes are ripe and at their best.

    Putting it all Together
    Burrata and Tomato Salad
    Timing
    • Preptime: 10-15 minutes. Assemblage.
    • Cooktime: None.
    • Servings: 1 portion
    Ingredients

    Burrata, 1.

    Plum Tomatoes, 2.

    Fisée Lettuce, 1.

    Radicchio, 1.

    Virgin Olive Oil, a decent drizzle.

    Balsamic Vinegar, a Couple of drizzles.

    Smoked Sea Salt.

    Cracked Black Peppercorn.

    Sesame Seeds and Black Sesame Seeds, 1 tbsp.

    Optional: chopped Parley and a few Basil Leaves.

    Steps

    This is mainly an assemblage job to prepare this Salad.

    First wash the Leaves of the Radicchio and of the Frisée Lettuce, dry, and the very large Leaves in two or three if needs be. Place the Salad Leaves into a bowl, drizzle with Virgin Olive Oil and Balsamic Vinegar. Due to the sheer simplicity of this Salad, choose the best Ingredients in terms of Olive Oil and Balsamic Vinegar but also Tomatoes and Burrata.

    Toss the Salad Leaves together to be nicely dressed. Prepare your plate afterwards with some of the Salad Leaves. Slice your Tomatoes then add them to the plate in neat fashion.

    Place your Burrata upon the plate. Season before adding a little more Balsamic Vinegar and Virgin Olive Oil. Decorate with a sprinkle of Sesame Seeds, chopped Parsley and Basil Leaves if using.

    Et Voilà, Lunch is ready to be enjoyed. This dish makes also a very decent Starter. If you invite some Friends around for an Al Fresco Summer Dinner, you can keep the Italian atmosphere with a Menu inspired by Italy.

    Cocktail: Bellini served with an Antipasto platter.

    Starter: The Burrata and Tomato Salad.

    Fish Course: Sea Urchin Linguine.

    Main Course: Veal Parmigiana served with a side of Griddled Aubergines, Courgettes, and Green, Orange and Yellow Sweet Bell Peppers.

    Dessert: Lemon, Mint and Basil Semifreddo.

    Cheese Board: Taleggio, Provolone, Gorgonzola, Parmigiano Regiano, Mozzarella served with Grapes, Crostini, and Marsala to drink. 

     

     

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