A refreshing and flavoursome culinary combination to a hot summer’s day, this burrata and tomato salad has many different elements, like fried sage leaves, a homemade basil oil, nasturtium flowers, a balsamic vinegar reduction and fresh basil, oregano and chives, that all work together to elevate the natural charms of the super fresh tomatoes (I used Isle of Wight tomatoes) and the silky burrata. I served this dish as a starter during my six-course tasting menu at my supper club in June, but it can also be served as a fancy side salad, with grilled fish.
Serves 6
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3 tbsp balsamic vinegar
1 tsp sugar
a handful of basil leaves, torn, plus extra for garnish
6 tbsp extra virgin olive oil, plus extra for frying
12 sage leaves
600g beef tomatoes, sliced
3 x 100g balls of burrata
2 tbsp fresh oregano leaves
10 nasturtium flowers and leaves
2 tbsp snipped chives
zest and juice of 1 lemon
sea salt and pepper
100g of sourdough each, to serve
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Place the balsamic vinegar and sugar in a small saucepan, then simmer for 5 mins. Bring to a boil, and then hold on a boil for 3 mins. Allow to cool completely.
Place the basil and olive oil in a food processor, then blend until the basil is very finely chopped. Season with a pinch of salt. Strain the oil through a sieve into a jug and discard the basil bits. Set the jug of basil oil aside.
Pour oil into a small frying pan to around 1cm up and heat the frying pan until the oil is sizzling. Add the sage leaves and fry for 2 mins, or until the leaves have gone transparent. If the leaves go brown, you have gone too far and it’s best to start again. Remove the leaves from the oil with a slotted spoon and set on a plate lined with kitchen paper.
Arrange the slices of tomatoes between six plates and halve the burrata balls and place a half in the middle of each plate. Add the oregano, nasturtium flowers and leaves, chives, sage leaves and extra basil. Sprinkle the plates with lemon juice and zest, then drizzling over the balsamic reduction and basil oil. Season with salt and pepper, and serve with sourdough.
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To book the 3rd August supper club, click here, or the 7th September supper club here.
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