3 Colour Tomato and Burrata Salad


Prep Time

20 minutes

Prep Notes

This dish is more about cutting and assembling than cooking. This version is how I put it together, but feel free to get artistic and present it how you think it looks best!

Cooking Time

0 minutes!

Yields

4 to 6 servings

Ingredients

  • 3 ripe tomatoes, ideally a red one, a yellow one and a black one, sliced
  • 2 ripe avoados, pitted, peeled and sliced
  • A handful of rocket
  • 1 large burrata
  • 2 tbsp olive oil
  • 1 tbsp pesto
  • 1 tbsp balsamic glaze
  • salt and pepper to taste

Directions

  1. Arrange the rocket on a serving platter so it loosely covers it.
  2. Arrange the tomatoes and avocados in an alternating pattern around the outside. A suggestion would be red tomato slice, yellow tomato slice, avocado slice, black tomato slice. Continue until you have made a ring around the whole platter.
  3. Place the burrata in the middle on the rocket and cut across widthwise and lengthwise. Open it up a little so it fills the space and the inside is exposed for seasoning. If your burrata is small, then you can fill the empty spaces with any leftover tomato and avocado slices.
  4. Salt and pepper the burrata and tomatoes. Make sure to season them well. Drizzle 1 1/2 tbsp of the olive oil over the the whole platter. It pays to use the best oil you can get for this dish. 
  5. You can add some olives and chopped basil to decorate the dish as well.
  6. Combine the remaining oil with the pesto to loosen it and drizzle it over the dish.
  7. When it looks the way you like, drizzle the balsamic glaze in a line pattern across the dish to finish.
  8. Let sit 10 minutes before serving to let the flavours come together.

Notes

I love to make this salad when I'm in France where I have access to amazing ingredients! If you can't get different colour tomatoes, just use the ones you have. Also, you can substitute fresh buffalo mozzarella for burrata if you find it hard to find. If you do, then cut it into slices and put it into the alternating pattern rather than in the middle on its own. Let the salad stand for 10 minutes after you make it to let the flavours come together.