Italian cuisine · Salads & Mezze

Burrata with Cherry Tomatoes

Creamy Apulian burrata over marinated cherry tomatoes with basil and cold-pressed olive oil.

Ingredients · for 4 servings

• 2 burrata (approx. 125 g each)
• 400 g cherry tomatoes
• 1 bunch basil
• 1 clove garlic
• 5 tbsp olive oil
• 1 tsp white wine vinegar
• 1 tsp coarse sea salt
• 1 rustic white bread
• Salt, pepper

Instructions

1. Take the burrata out of the fridge 30 min. before serving – cold, it tastes flat and stays firm instead of creamy.
2. Halve the cherry tomatoes, place in a bowl, sprinkle with the coarse sea salt and let sit for 10 min. until they release their juice.
3. Finely grate the garlic and add to the tomatoes with 3 tbsp olive oil, the white wine vinegar and pepper, mixing gently.
4. Pick the basil leaves, tearing the larger ones by hand rather than cutting so they don't darken.
5. Spread the marinated tomatoes with their juice on a flat platter and place the burrata in the centre.
6. Score the burrata with a knife, drizzle with the remaining olive oil, sprinkle with basil and pepper and serve immediately with toasted white bread.