Burrata Salad


The perfect summer sharing salad for a lunch with crusty bread or side dinner dish. Burrata is a fresh Italian cow milk cheese (occasionally buffalo milk) made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains cream, giving it a soft, gooey texture.

Serves 2

1 x 200g burrata

350g mixed tomatoes (colours and sizes)

A handful of mixed salad leaves

A few pea shoots

3 tbs extra virgin olive oil

1 garlic clove (crushed)

A small bunch of fresh oregano leaves

A small bunch of fresh parsley leaves

1 unwaxed lemon

1 tsp sugar

Salt and Pepper


Thickly slice the tomatoes and place them randomly on a flat platter. Sprinkle with the salt, pepper and sugar, then cover and leave to marinate at room temperature for 20-30 minutes.

Whilst they are marinating mix the olive oil with the finely grated zest of the lemon and 1 tablespoon of its juice. Roughly chop the oregano and parsley, and add them to the dressing with the crushed garlic.

Mixed the marinated tomatoes with the salad leaves, levaing the pea shoots out. Drain the burrata and place into the centre of the salad. Add the pea shoots on top of the burrata and drizzle the dressing over the salad, then serve immediately.