Tomato and burrata salad with olive crumb
Serves: 6-8
Prep time: 25 minsTotal time: 
Recipe photograph by Maja Smend
Tomato and burrata salad with olive crumb
Make the most of summer’s bountiful tomatoes in this colourful salad
Serves: 6-8
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
326Kcal
Fat
24gr
Saturates
11gr
Carbs
20gr
Sugars
7gr
Fibre
3gr
Protein
11gr
Salt
1.4gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1kg ripe mixed basil, leaves tomatoes
- flaky sea salt
- 1 x 60g bag rocket
- 2 x 125g burrata (or buffalo mozzarella) - use vegetarian mozzarella if required
- 1⁄2 x 30g pack basil, leaves picked
For the dressing
- 3 tbsp extra-virgin olive oil
- 11⁄2 tbsp red wine vinegar
- 11⁄2 tsp Dijon mustard
- 11⁄2 tsp honey
For the olive crumb
- 75g pitted black olives
- 4 drained anchovy fillets, chopped (optional - omit if vegetarian)
- 40g plain flour
- 40g dried breadcrumbs
- 40g cold butter
Step by step
Get ahead
Any leftover olive crumb will keep for 2 days in an airtight container in the fridge.
- Preheat the oven to 200°C, fan 180°C, gas 6 and line a baking tray with baking paper. For the olive crumb, place the olives, anchovies (if using), flour and breadcrumbs in a small food processor; pulse until the olives are chopped. Dice the butter and add, pulsing until the mix resembles crumbs. Spread on the tray; bake for 10-15 minutes, stirring halfway, until golden.
- Whisk together the dressing ingredients and season with pepper. Cut small tomatoes in half, and any larger tomatoes into slices. Place in a bowl; toss with the dressing. Leave at room temperature for at least 15 minutes (and up to 2 hours).
-
Sprinkle the tomatoes with sea salt and stir through the rocket. Arrange on a platter. Tear over the burrata and scatter with torn basil and the olive crumb.TipMake it vegetarian:
Use vegetarian mozzarella and omit the anchovies
