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.
Asian 10 Minutes EasyServes 2
3/4 cup fresh coriander leaves, finely chopped
1 large ball of fresh burrata
10 large cherry tomatoes, quartered
90g mixed baby leaf salad, washed and ready to eat
Lay the tomatoes, salad leaves and onions on the base of a serving dish.
Place the fresh burrata in the centre.
Toast the pine nuts for 3 minutes in a hot skillet, then sprinkle over the salad.
Drizzle with extra-virgin olive oil and serve with crusty bread.
Spoon a little pesto dressing over the cheese, salad, and tomatoes; be careful not to add too much, or you will overpower the taste of the burrata.
Gently open the burrata to allow the creamy centre to be visible and for your guest to dip into.
Serve with crusty bread.
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.