Go Back
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
Cherry tomatoes cooked in olive oil and garlic become the dressing to slices of firmer beefsteak tomato. A ball of burrata makes an indulgent centrepiece. Serve with fresh bread to soak up all the goodness.
Print Recipe Pin Recipe

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, French recipes, tomato recipes, Tomato Salad, warm tomato salad