Add a pop of festive colour to your feast with this lovely Roast Cherry Tomato Salad with Burrata.
The freshness of basil elevates this dish. A pot of well-tended basil, growing close to the kitchen will reward you with fresh basil all summer long!
- 600g colourful cherry tomatoes
- 2 tbsp Salute Olive Oil
- 1 burrata cheese
- 1⁄2 cup loosely packed fresh basil
- 1 tsp sugar
- pepper & salt
- 100g rocket or baby spinach
- 3 tbsp Phillippa’s Dijon and Red Wine Vinaigrette.
Put tomatoes in a single layer in a baking tray, toss in olive oil and pepper. Grill on high heat for 2 minutes, placing it near the grill and watching closely. Remove tray, shake, and return to grill a further 2-3 minutes until tomatoes are blistered and skins are wrinkly but not blackened. Remove to cool.
When ready to serve, toss tomatoes in 1 tsp sugar, salt and pepper and 2 tbsp chopped basil. Spoon onto a bed of leaves in a shallow salad bowl, leaving a space in the centre for the burrata. Scatter remaining basil leaves over the top and drizzle with Phillippa’s Dijon and Red Wine Vinaigrette. Serve with crusty bread.