I love it as a light lunch as it is quick and easy to prepare. But it would be great with an antipasto platter to.
For this your ingredients must be fresh. Thick slices of ripe tomatoes (I always have tomatoes sitting on my kitchen counter ripening, as stores never sell them ripe enough), fresh, soft, burrata, fragrant basil leaves preferably home grown, but store bought is okay, and your best bottle of extra-virgin olive oil.
I never put vinegar on it, as I feel it takes away from the flavour of the tomatoes and the cheese.
You can use mozzarella or bocconcini if you can't find burrata.
This is the perfect light summer dish, but I eat all year round if I'm being honest.
1 ball fresh burrata
¼ cup packed fresh basil, washed well and spun dry
3 to 4 tablespoons extra-virgin olive oil
Fine sea salt, to taste
white pepper, to taste
On a large serving platter arrange tomato slices, tear over the burrata slices and basil leaves.
Drizzle with the oil. Season salad with salt and pepper.
Serve with crusty Italian bread.
Pin it: www.pinterest.com.au/pin/399413060714774401