Tomatoes, Zucchini and Burrata

Garden fresh tomatoes, zucchini and basil serve as a bed for a milky burrata. Drizzled with lemon flavoured olive oil and balsamic vinegar bring together the rich yet light taste of summer. The zucchini thinly sliced have still some bite and contrast the softness of the ripe tomatoes.  

 

Ingredients | Serving 4
4
Medium-size Burrata
4
Tomatoes
2
Medium-size zucchini
Handful
Cherry tomatoes
Bunch
Fresh basil
3 Tbsp
Good quality olive oil
1 Tbsp Lemon flavoured olive oil
2-3 tsp Balsamic vinegar
  Salt and pepper for seasoning

 

Preparation
  1. Slice the zucchinis with a kitchen mandoline very thin. Layer the slices on a plate giving each layer a pinch of salt and set aside for 20 minutes. The salt will soften the raw zucchini.

  2. Wash and slice the large tomatoes and half the cherry tomatoes.

  3. Mix the olive oil and the lemon flavoured oil together.

  4. Wash and shake off the water well, then rip the fresh basil leaves into smaller pieces.

  5. Assemble the salad by layering the zucchini and tomatoes nicely on plates  

    Serve | Assemble the salad by layering the zucchini and tomatoes nicely on plates. Spoon the olive oil over the salad. Sprinkle with basil and set a Burrata in the centre. Finally, drizzle the balsamic vinegar over all and season with a pinch of salt and freshly ground pepper.