This bright, elegant showcases the last of the sun-ripened tomatoes, paired with creamy burrata and a drizzle of herby oil. This dish is light enough for warm September days, but still feels like the beginning of autumn’s comfort.
Ingredients (serves 4 as a starter, 2 as a main)
- 600 g (about 1 ¼ lbs) ripe mixed tomatoes (heirloom, cherry, or heritage varieties)
- 2 balls of burrata (or very fresh mozzarella)
- 1 small cucumber, thinly sliced (optional for freshness)
- ½ small red onion, finely sliced
- A handful of fresh basil leaves
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar (or sherry vinegar)
- Flaky sea salt & freshly ground black pepper
For basil oil
- 30 g (1 oz) fresh basil leaves
- 60 ml (¼ cup) good-quality olive oil
- Pinch of salt
Method
Step 1 – Make the basil oil. Blend basil, olive oil, and salt until smooth and vibrant green. Set aside.
Step 2 – Prepare the salad base. Slice larger tomatoes into wedges and halve cherry tomatoes. Arrange them on a serving platter with cucumber slices and red onion.
Step 3 – Add burrata, gently tear into halves or quarters and place on top of the tomatoes.
Step 4 – Dress and season. Drizzle with basil oil and a splash of vinegar. Sprinkle generously with flaky sea salt and black pepper.
Step 5 – Serve and top with extra fresh basil leaves. Serve immediately with grilled sourdough or focaccia to soak up the juices.
