French cookbook author Manon Lagrève makes the most of peak-season tomatoes in this simple warm tomato salad from her cookbook, La Saison. Cherry tomatoes are gently cooked with garlic, herbes de Provence and pine nuts until they release their juices, creating a warm dressing for fresh slices of sun-ripened beefsteak tomato. Finished with a ball of creamy burrata, basil and crunchy croutons, it’s an easy tomato salad that’s best served with plenty of bread for soaking up the juices.

Hands serving a warm tomato and crouton salad topped with burrata and fresh basil on an outdoor table set with plates, glasses and lavender.

Warm Tomato Salad

Manon Lagrève

Warm cherry tomatoes cooked with garlic and herbs become the dressing for fresh beefsteak tomatoes, with creamy burrata, basil and crunchy croutons to finish.

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Ingredients

2 tbsp olive oil divided
2 cloves garlic thinly sliced
½ tsp herbes de Provence
¼ cup pine nuts
200 g cherry tomatoes sliced
2 tbsp water
1 large beefsteak tomato thinly sliced
salt and freshly ground black pepper
1 tbsp balsamic vinegar
1 handful croutons
1 ball burrata
1 handful basil leaves green or purple

Instructions

Heat half the oil in frying pan over medium and fry garic for a few minutes, then add herbes de Provence, pine nuts and cherry tomatoes. Cook for a few minutes, then squish tomatoes with a spoon so they release their juices. Add water.
Arrange beefsteak tomato on serving plate, season with salt and pepper and drizzle over the remaining oil and balsamic vinegar. Add croutons.
Top sliced tomato with warm tomatoes, then place burrata in the middle. Sprinkle with basil and drizzle over some more olive oil.

Keyword Burrata, cherry tomatoes, tomato burrata salad, tomato recipes, Tomato Salad, warm tomato salad

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