Tomato-Burrata Salad with Fish Roe
35 oz | 6 cups mixed heirloom tomatoes, washed
1 bunch basil, leaves only
3 tbsp sherry vinegar
10 oz | 1-1/4 cups burrata
2 - 3 tbsp bottarga (cured fish roe)
1 bunch salad cress, snipped
freshly ground black pepper
Core and cut the tomatoes into roughly even pieces. Mix with the basil leaves, sherry vinegar and some salt and pepper to taste in a mixing bowl.
Place metal ring molds on serving plates and spoon the tomatoes into them.
Remove the ring mold and top with a generous spoon of burrata and a generous grating of bottarga.
Garnish with salad cress and a drizzle of extra-virgin olive oil before serving.
Tags: basil (4) burrata (1) heirloom (1) italian food (11) italian recipe (12) mozzarella (4) salad (4)
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