If you’re looking for an easy and impressive summertime salad to put on repeat, you’ve found it. “This classic combination of tomatoes and burrata, with the addition of strawberries when they are at their peak, make this salad hard to resist,” writes food writer Meni Valle in her book The Mediterranean Cook: A Year of Seasonal Eating. Like all of the book’s recipes, this one is crafted with the Mediterranean Diet in mind, starring fresh whole produce and fats in moderation. The dressing, Valle says, is worth experimenting with: “The soft flavour of white balsamic vinegar adds a subtle sophistication to the delicate salad dressing. Less intense than regular balsamic vinegar, its floral and fruity notes, with a sweet finish, brighten up many salads.”
Strawberry, Tomato and Burrata Salad
Ingredients
- ¼ cup olive oil
- 2 tbsp white balsamic vinegar
- salt and pepper to taste
- 7 oz (200 g) strawberries hulled and sliced lengthways
- 12 small tomatoes cut into chunks
- 7 oz (200 g) burrata or soft goat’s cheese
- ½ small bunch of mint leaves roughly torn
- crusty bread to serve
Instructions
- Whisk together the olive oil and white balsamic vinegar in a small bowl until emulsified, then season to taste with salt and pepper.
- Place the strawberry and tomato in a large bowl, drizzle over the dressing and toss well to combine. Spoon the mixture onto a serving platter, leaving room in the centre to place the burrata (if using goat’s cheese, you can scatter it over the salad instead).
- Garnish the salad with the mint leaves and an extra grinding of black pepper, and serve at room temperature with some crusty bread.
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