Tomato and Burrata Summer Salad
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Tomato and Burrata Summer Salad

Tomato and Burrata Summer Salad

Ingredients

Method

  • 500g mixed ripe tomatoes
  • ½ tsp sugar
  • 150g podded broad beans
  • Handful each of basil, chives and parsley
  • 1 tbsp each of fresh tarragon, lovage and mint
  • 3 tbsp olive oil oil
  • 2 tsp Dijon mustard
  • 1 tbsp red wine vinegar
  • 1 lemon, zest only
  • Pinch of fennel seeds
  • 200g burrata or 250g torn mozzarella
  • 50g chopped hazelnuts
  • Roughly chop the tomatoes and place into a bowl. Toss with a pinch of salt and the sugar, then leave to marinate for half an hour. Meanwhile, boil the beans for 2 mins before leaving to cool so they can be peeled. Finely chop all the herbs and add to a bowl, then whisk in the oil, fennel seeds, mustard, most of the lemon and the vinegar. Season, then stir in the beans.
  • Tip the tomatoes onto a large serving plate. Top with the torn burrata, then spoon over your lovely broad bean mixed salsa. Scatter with nuts and the remaining zest, and serve with crusty bread. Perfect!
10 mins
4 serving

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