Tomato Burrata Salad (recipe in description) #shorts

➡️Marinated Tomatoes:
1/2lb / 250g Baby Plum Tomatoes, halved
2 tbsp Extra Virgin Olive Oil
1 tbsp Red Wine Vinegar
2 tbsp very finely diced Red Onion, approx 1/2 small onion
2 tsp very finely diced Fresh Basil, plus a few small leaves to serve
2 tsp very finely diced Fresh Parsley
1/4 tsp EACH: Salt, Black Pepper
➡️To Serve:
1x 5oz/150g ball of Burrata (or similar size)
1 small Baguette, sliced*
2 tbsp Extra Virgin Olive Oil, for toasting bread
1 clove of Garlic, peeled (optional)

METHOD

1️⃣In a large shallow dish whisk together extra virgin olive oil, red wine vinegar, onion, basil, parsley, and salt & black pepper. Add sliced tomatoes and toss to coat them in the marinade. Leave in the fridge to marinate for as long as you have time (overnight best, 1-2 hours great, but even just 30mins will work wonders).
2️⃣Slice bread to preferred thickness, then space out on a large baking tray. Lightly brush both sides with oil, then pop under the grill and broil both sides until golden and crisp.3️⃣(optional) Lightly rub one side of each slice of toast with garlic.
4️⃣Add burrata to the centre of a serving plate and add the marinated tomatoes around the outside. Drizzle leftover marinade over the tomatoes, then dot over a few small basil leaves for garnish. Slice open burrata, then tuck in by spreading it over the toast with the marinated tomatoes on top (kinda like bruschetta). Enjoy!.
*Go for something firm like sourdough or ciabatta. Here I've used Artisan-style bread, which works nicely. You want a sturdy bread that will crisp up nicely and give you a nice crunchy contrast to the soft tomatoes/burrata. 3 slices each should be good, depending on how hungry you are!

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