Burrata with mixed tomatoes and basil oil

Burrata with mixed tomatoes and basil oil

By
From
Feasting
Serves
8–10
Photographer
Elisa Watson

Make sure you serve this salad at room temperature to make the most of the creaminess of the burrata and the flavour of good tomatoes, and allow yourself enough time to prepare the basil oil the night before.

Ingredients

Quantity Ingredient
1kg mixed tomatoes, such as Doncaster, cherry, black Russian, or teardrop, some roughly chopped and some left whole
30g basil, torn
2 tablespoons olive oil
sea salt and freshly cracked black pepper, to taste
6 burrata

Basil oil

Quantity Ingredient
3 large handfuls basil
2 large handfuls english spinach
100ml olive oil
1/4 teaspoon salt

Method

  1. Make the basil oil 1 day in advance. Using a blender or a vitamiser, finely blend all of the ingredients to a purée.
  2. Place the purée in a fine-meshed sieve over a bowl and leave to strain overnight in the refrigerator. You should be left with a vibrant green oil.
  3. Combine all the tomatoes in a large bowl. Add the basil and the olive oil, and season to taste with salt and pepper. Mix gently until well combined.
  4. To assemble, pile the tomatoes onto a large serving platter and top with the whole burrata. Drizzle over the basil oil and adjust the seasoning if necessary.

NOTE

  • Burrata is a soft Italian cheese made of mozzarella and fresh cream. You can find it in specialty cheese shops or good delicatessens.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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