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Tomato salad with burrata and warm ‘nduja dressing

Name: Tomato salad with burrata and warm 'nduja dressing
Total time: 20 min
Yield: serves 4 as a sharing starter
Ingredients: tomatoes 400g, of mixed sizes and colours; sea salt flakes; olive oil 4 tbsp; shallot 1 small clove, finely diced; ’nduja 25g (see cook's notes); Italian red wine vinegar 2 tbsp; caster sugar 1 tsp; burrata 1; basil a handful of small leaves; crusty bread to serve (optional)

20 minutes
serves 4 as a sharing starter
Easy

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

August 9, 2017 at 2:11 pm

*This recipe is gluten-free according to industry standards

Ingredients

tomatoes 400g, of mixed sizes and colours
sea salt flakes
olive oil 4 tbsp
shallot 1 small clove, finely diced
’nduja 25g (see cook's notes)
Italian red wine vinegar 2 tbsp
caster sugar 1 tsp
burrata 1
basil a handful of small leaves
crusty bread to serve (optional)

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.

'Nduja is a spreadable spicy sausage from Calabria - find it in Italian delis, larger supermarkets and online at melburyandappleton.co.uk. If you can't find any, you can replace it with finely chopped cooking chorizo, but you'll need to cook it for a few minutes with the shallots.