Tomato salad with burrata and 'nduja sauce
- Preparation and cooking time
- Total time
- Easy
- Serves 4 as a sharing starter
Skip to ingredients
- 400g tomatoesof mixed sizes and colours
- sea salt flakes
- 4 tbsp olive oil
- 1 small clove shallotfinely 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
Nutrition: per serving
- kcal251low
- fat21.8g
- saturates7.9g
- carbs4.3g
- sugars4.2g
- fibre1.2g
- protein8.9g
- salt1g
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.
