Tomato, burrata, basil and prosciutto salad could not be easier to make. Simply slice tomatoes and toss in oil, salt and pepper, pull burrata apart, pluck some basil leaves. Drape the prosciutto around and drizzle with balsamic vino cotto. A good grind of pepper finishes this five minute salad. Voila! Too easy.
We are lucky enough here on the Sunshine Coast to have so much beautiful produce grown locally. My local fruit and vegetable shop is run by a guy named Mark who darts all over the hinterland picking up individual crop harvests and right now these wonderful tomatoes are full on.
Heirloom tomatoes are well worth seeking out. Have you noticed how supermarket tomatoes are almost like an apple their that firm?
Our parents had the most magnificent vegetable garden which was a form of relaxation for them after a long day of work on the farm. The burst of juicy unripe tomatoes sprinkled with a little salt and bitten into like an apple is incredible. For anyone who has never had a homegrown tomato and not had this experience, do yourself a favour and plant some seedlings. Or seek them out at your local farmers market.
Mum used to simply slice the tomatoes into thick slice, add slices of cucumber that funnily enough Mum always run a fork down the sides of the cucumber which now makes me smile. Mum would then add thin slices of home made pickled onion. She would add some malt vinegar, a pinch of sugar and salt and pepper and it was just simply delicious.
Burrata cheese originates from Italy. It’s a cow’s milk cheese made from mozzarella and cream. The texture is soft and oozy with a firm outer casing. It is devine in all sorts of salads, pizza toppings or torn through pasta.
balsamic vino cotto
Balsamic vino cotto has a dense sweet flavour, known as ‘agrodoce’. It is widely available and sometimes marketed as balsamic glaze.
Check out some more winning salad recipes
- easy egg and bacon potato salad
- thai smoked chicken and papaya salad
- chilli caramel salmon salad – gf
- prawn pesto and chargrilled capsicum pasta
- quick tuna and cannellini bean salad
What’s your favourite tomato salad recipe? Leave a comment below and let us know!Print
This salad is absolutely reliant upon having sun ripened tomatoes. It is a simple combination of quality ingredients put together. A complete winner!
- 1 burrata cheese ball
- 1 pound (500 g) mixed selection of tomatoes
- 2 tablespoons extra virgin olive oil
- handful of fresh basil leaves plucked
- 10 slices of proscuitto
- balsamic vino cotto
- freshly ground black pepper
- halve tomatoes or slice
- toss with extra virgin olive oil and salt and pepper
- place tomatoes on a platter
- tear burrata in small pieces and tumble over tomatoes
- place prosciutto around salad
- drizzle with vino cotto
- grind black pepper over salad
- sprinkle basil leaves over salad
- serve and enjoy!
- Category: salads and salad dressings
- Method: bench top
- Cuisine: Italian