Tomato salad with burrata and warm ‘nduja dressing
- 20 minutes
- serves 4 as a sharing starter
With the spice of the ‘nduja, the crunch and freshness of the vibrant tomatoes, and the creamy indulgent burrata,
this fresh tomato salad is a great summer starter
- tomatoes 400g, of mixed sizes and colors
- sea salt flakes
- olive oil 4 tbsp.
- shallot 1 small clove, finely diced
- ’nduja 25g (Nduja is a spreadable spicy sausage from Calabria)
- Italian red wine vinegar 2 tbsp.
- caster sugar 1 tsp.
- burrata cheese 1
- basil a handful of small leaves
- crusty bread to serve (optional)
- Step 1
Use a small serrated knife to slice the tomatoes thinly, then layer on a platter.
- Step 2
If the tomatoes have been in the fridge, do this at least 20 minutes before you want to eat to let
them come up to room temperature.
- Step 3
Sprinkle with sea salt.
- Step 4
Heat the olive oil in a small pan over a gentle heat.
- Step 5
Add the shallot and cook until softened.
- Step 6
Remove from the heat and add the ‘nduja, whisking together. Whisk in the vinegar and sugar.
- Step 7
Tear the burrata over the tomatoes. Spoon over the dressing, then top with basil leaves.
- Step 8
Eat with crusty bread, if you like.