Burrata Caprese Salad
Fresh and summery Burrata Caprese salad drizzled with a balsamic reduction
Servings 2
Ingredients
- 400 g selection of cherry tomatoes
- 1 ball burrata
- 2 tbsp balsamic reduction
- 8 basil leaves
- 1 tbsp extra virgin olive oil
- 1 tsp sea salt
- ½ tsp cracked black pepper
Instructions
- Wash your tomatoes then prepare them by slicing into halves
- remove the burrata from the brine in its packaging and gently remove any excess brine with a kitchen towel
- dress the plate with the tomatoes in a circular fashion, using the burrata as the centrepiece of the plate
- garnish with the basil leaves
- season with salt and pepper
- drizzle the tomatoes with the balsamic reduction and a little extra virgin olive oil
Notes
[wonderplugin_video videotype="mp4" mp4="https://scoffsandfeasts.com/wp-content/uploads/2023/06/20230618_1034561.mp4" webm="" poster="" lightbox=0 lightboxsize=1 lightboxwidth=960 lightboxheight=540 autoopen=0 autoopendelay=0 autoclose=0 lightboxtitle="" lightboxgroup="" lightboxshownavigation=0 showimage="" lightboxoptions="" videowidth=600 videoheight=400 keepaspectratio=1 autoplay=0 loop=0 videocss="position:relative;display:block;background-color:#000;overflow:hidden;max-width:100%;margin:0 auto;" playbutton="https://scoffsandfeasts.com/wp-content/plugins/wonderplugin-video-embed/engine/playvideo-64-64-0.png"]Tips:
- Use the best and freshest tomatoes you can find so this salad can really shine.
- Serve the tomatoes at room temperature to maximise on flavour.
- If you don't have shop bought balsamic glaze, make your own by bringing balsamic vinegar to the boil then reduce to a gentle simmer until reduced by a 1/3 or a 1/2 depending on desired taste and consistency. Leave to cool before using.