Tomato, burrata and strawberry salad recipe
Meni Valle’s tomato, strawberry and burrata salad is a quintessential summer dish that marries the sweetness of peak-season strawberries with the tartness of fresh tomatoes and the creaminess of burrata.
Served with crusty bread, it is delicious as a simple starter or stunning side.
Ingredients60 ml (¼ cup) olive oil 2 tbsp white balsamic vinegar salt and pepper, to taste 200 g strawberries, hulled and sliced 12 small tomatoes, quartered 200 g burrata or soft goat’s cheese ½ small bunch of mint, leaves roughly torn crusty bread, to serve Serves 4. |
MethodStep 1. Whisk together the olive oil and white balsamic vinegar in a small bowl until emulsified, then season to taste with salt and pepper. Step 2. Place the strawberries and tomatoes in a large bowl, drizzle over the dressing and toss well to combine. Step 3. 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). Step 4. Garnish with mint leaves and an extra grinding of black pepper, and serve at room temperature with some crusty bread. |
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Extract from The Mediterranean Cook by Meni Valle, published by Smith Street Books, $55. Photography © Stephanie Stamatis. |
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