This Burrata with Tomatoes and Baby Leaf Salad is a fresh and colourful way to eat burrata. Sit the creamy cheese on tender, fresh spring leaves, perfectly ripe cherry tomatoes, crisp red onions and crunchy nuts of your choice – then drizzle the whole lot with olive oil.
We’ve used rich burrata for this Burrata with Tomatoes and Baby Leaf Salad recipe, but any creamy fresh cheese (including mozzarella, ricotta or even young rindless goat’s cheese) would work.
For the salad, you can use a mix of mild and tender baby leaves – go for a combination of green and dark red leaves. Alternatively, you can use a tender-leaf bistro salad like a mix of beetroot, lambs lettuce and mixed chard.
Be sure the salad is washed and ready to eat.