Kio’s Recipes

Bursty Tomato Burrata Salad

Name: Bursty Tomato Burrata Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Haven’t Tried Yet
Ingredients: 200g/ 6 oz x 1 fresh burrata cheese (Aus: Paesanella is my go-to, Note 1); 1/4 cup basil pesto (, preferably homemade, recommended but not essential (Note 2); 500g/ 1 lb (4 cups) cherry or grape tomatoes; 2 tbsp extra virgin olive oil; 2 tbsp eschalot (, finely chopped (US: shallot), ~1/2 small (Note 3 subs); 1/2 tsp cooking/kosher salt; 1/4 tsp black pepper; 2 tsp sherry vinegar (or apple cider or red wine vinegar); 1/2 tsp salt flakes (or half the quantity for cooking/kosher salt) (Note 4); 1 tbsp extra virgin olive oil (, a good one is best, for finishing); Few fresh basil leaves (, for sprinkling (Note 2); Warmed crusty bread (, for mopping)

4 servings

porciones

10 minutes

tiempo activo

20 minutes

tiempo total

Comenzar a Cocinar

Ingredientes

200g/ 6 oz x 1 fresh burrata cheese (Aus: Paesanella is my go-to, Note 1)

1/4 cup basil pesto (, preferably homemade, recommended but not essential (Note 2)

500g/ 1 lb (4 cups) cherry or grape tomatoes

2 tbsp extra virgin olive oil

2 tbsp eschalot (, finely chopped (US: shallot), ~1/2 small (Note 3 subs)

1/2 tsp cooking/kosher salt

1/4 tsp black pepper

2 tsp sherry vinegar (or apple cider or red wine vinegar)

1/2 tsp salt flakes (or half the quantity for cooking/kosher salt) (Note 4)

1 tbsp extra virgin olive oil (, a good one is best, for finishing)

Few fresh basil leaves (, for sprinkling (Note 2)

Warmed crusty bread (, for mopping)

Instrucciones

De-chill - Take the burrata out of the fridge and leave on the counter for 30 minutes, to take the fridge-chill out of it. Keep it in the water in the tub.

Roasted tomatoes:

Preheat oven to 200°C/400°F (180°C fan).

Roast 10 min - Toss the cherry tomatoes with the olive oil, eschalot, salt and pepper (in a bowl, or on a tray). Spread on a tray. Roast 10 minutes until softened but not collapsing.

Vinegar - Gently push the tomatoes to one end of the tray. Drizzle over vinegar. No need to mix.

Assembling:

Tomatoes - Carefully transfer tomatoes to a plate, spreading them out in a single layer.

Burrata - Gently (GENTLY!!) drain the water out of the tub and roll the burrata out into your hand. Place a burrata on top of tomatoes.

Finish - Drizzle the 1 tablespoon of good extra virgin olive oil all over the plate. Dollop pesto randomly all over. Sprinkle with salt flakes and basil.

Serve with crusty bread on the side!

Eating!

Nominate a person to do the cutting honours. Break into the burrata with a serving spoon. Let the centre ooze out. Make sure you scoop up a bit of everything, pile onto bread and eat! Don't forget to mop the plate clean. The juices are the best part.

Nutrición

Tamaño de la Porción

Calorías

305 kcal

Grasa Total

29 g

Grasa Saturada

9 g

Grasa No Saturada

9 g

Grasa Trans

Colesterol

37 mg

Sodio

596 mg

Carbohidratos Totales

7 g

Fibra Dietética

1 g

Azúcares Totales

4 g

Proteína

11 g