Creamy burrata tomato salad
A delicious salad with various tomatoes combined with a fresh pesto dressing, sweet and sour red onion and creamy burrata. Add a ciabatta and you have a complete meal!
Ingredients
Supplies
Cut the onion into thin, half rings. Mix the white wine vinegar in a saucepan with the sugar and add the onion. Bring to the boil, then turn the heat down to low. Let simmer on low heat for at least 10 minutes.
Preheat the oven to 200 degrees and line a baking tray with baking paper. Cut the ciabatta into thin slices and place them side by side on the baking tray. Spread the olive oil on top and season with salt and pepper. Roast in the oven for 10 minutes or until the slices are golden brown and cooked.
Cut the tomatoes into different pieces: halve some, cut others into quarters and leave some mini cherry tomatoes whole. Cut some vine tomatoes into slices.
In a small bowl, mix the pesto with lemon juice, the extra virgin olive oil and a pressed clove of garlic. Season with pepper and salt, if necessary.
In a large bowl, mix the tomatoes with half the dressing. Divide the sweet and sour onion among the tomatoes. Cut the burrata bulbs into quarters and divide over the bowl. Spread the rest of the dressing over this.
Serve the tomato salad with the toasted ciabatta from the oven.
