Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Tomato salad with burrata and 'nduja sauce
- Preparation and cooking time
- Total time
- Easy
- Serves 4 as a sharing starter
Ingredients
- 400g tomatoes, of mixed sizes and colours
- sea salt flakes
- 4 tbsp olive oil
- 1 small clove shallot, finely diced
- 25g (see cook's notes) ’nduja
- 2 tbsp Italian red wine vinegar
- 1 tsp caster sugar
- 1 burrata
- a handful of small leaves basil
- to serve (optional) crusty bread
Method
- 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.
