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Try this delicious side dish, then check out our crudités with chipotle aïoli, charred lettuce with ranch dressing and more summer recipes.

Ingredients

  • jar of green olives (we used Perelló Picante)
  • 75ml olive oil
  • 2 lemons, zested
  • 7 small burratas
  • 200ml double cream or stracciatella di burrata
  • 600g mixed ripe tomatoes
  • a handful basil leaves
  • flatbreads or focaccia brushed with melted butter and sprinkled with grated parmesan, to serve

Method

  • STEP 1

    Tip 6 tbsp of the brine from the jar of green olives into a jar with the olive oil and the zest of the two lemons. Season with plenty of black pepper and shake well. Cut the pith off the zested lemons, then cut the fruit into segments and add these to the dressing. Finely slice 8 olives from the jar and stir them through the dressing.

  • STEP 2

    Blend 1 small burrata with 200ml of double cream or stracciatella di burrata until just thickened, then spread this over a platter. Thinly slice the tomatoes and arrange them over the burrata mixture. Slightly tear open the remaining 6 burratas and nestle them into the tomatoes, then spoon over the dressing, making sure it runs into the open burratas. Scatter over the basil, grind over some black pepper and serve with flatbreads or focaccia brushed with melted butter and sprinkled with grated parmesan (or a vegetarian alternative) and black pepper.

Check out more great tomato recipes

Roasted cherry tomatoes on the vine, on a plate

Authors

Lulu GrimesManaging editor

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