This is the easiest most delicious salad which is so fresh and summery and perfect with a bbq or any alfresco eating. The Thai basil give it a slightly aniseedy flavour which works really well. I eat it for lunch with roasted sourdough or for dinners with any of my pasta recipes and the tomatoes taste even nicer if you mix them up with the vinaigrette and onions in advance and leave them in the fridge for a few hours before assembling the salad. If you press on the word vinaigrette in the list of ingredients below it will take you straight to the recipe.
For 2 or add another Burrata for four
A large bunch Thai green basil or normal basil
8-ounce (approximately) ball of burrata cheese
A selection of different coloured heritage tomatoes
1 head of red chicory
Half a red onion thinly sliced
Balsamic vinegar (I only use Belazu as it’s the best)
Salt and pepper to taste
Slice the tomatoes into wedges and place in a large bowl with the sliced onion. Mix in the vinaigrette and toss through.
Separate chicory leaves from each other and lay them on a serving plate and spoon the tomato salad over them, tipping the vinaigrette dressing over the top. Scatter with the Thai basil leaves and and carefully lay the burrata down in the center and open up with a knife.
Sprinkle with about a tablespoon of the balsamic and lots more pepper.
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