Tomato Burrata Salad

This viral salad features marinated tomatoes and creamy burrata, served with crispy garlic-rubbed bread.

By @eatinghealthytoday

Original recipe source

Cook time: 45 minutes

Servings: 2

Ingredients

• 2 tbsp Extra Virgin Olive Oil
• 1 tbsp Red Wine Vinegar
• 2 tbsp Red Onion very finely diced
• 2 tsp Fresh Basil very finely diced
• 2 tsp Fresh Parsley very finely diced
• 0.25 tsp Salt
• 0.25 tsp Black Pepper
• 250 g Baby Plum Tomatoes halved
• 1 small Baguette
• 2 tbsp Extra Virgin Olive Oil for toasting bread
• 1 clove Garlic optional
• 5 oz Burrata 1x150g/5oz ball
• 0 Basil Leaves small, for garnish

Instructions

1. In a large shallow dish, whisk together 2 tbsp extra virgin olive oil, 1 tbsp red wine vinegar, 2 tbsp very finely diced red onion, 2 tsp very finely diced fresh basil, 2 tsp very finely diced fresh parsley, 1/4 tsp salt, and 1/4 tsp black pepper.
2. Add 250g of baby plum tomatoes, halved, to the marinade and toss to coat. Refrigerate for at least 30 minutes, or up to overnight for best results.
3. Slice a small baguette to desired thickness. Brush slices lightly with 2 tbsp olive oil on both sides and grill until golden and crisp.
4. Rub one side of each toasted bread slice with a clove of peeled garlic, if desired.
5. Place the burrata in the center of a serving plate. Arrange the marinated tomatoes around it and drizzle with any leftover marinade. Garnish with a few small basil leaves.
6. Serve the salad with the toasted slices. Slice open the burrata and spoon the combination of creamy cheese and tomatoes over the toast.