Mixed tomato & burrata salad
A glut of tomatoes – whether bought or homegrown – is the perfect way to bring the edible joy of summer into your kitchen and onto your plate. Try our tomato and burrata salad for a refreshing light lunch or side dish.
What’s more, as well as being wonderfully versatile in the kitchen, there are many health benefits of tomatoes. These fantastic fruits are a great source of essential nutrients including lycopene. This powerful antioxidant gives tomatoes and other fruits and vegetables, such as red cabbage and watermelon, their bright colours. Some studies suggest that eating lycopene-rich food may lower our risk of certain types of cancer, particularly cancers of the prostate, lung and stomach.
Make the most of these nutritious nightshades in all their juicy variety with delicious burrata – an Italian cheese made from unspun mozarella curds. Burrata has a soft, creamy centre and a firmer outer shell. You can buy burrata at most good supermarkets, but if it’s not available, mozzarella is a perfect substitute.
We love to use tomatoes in all shades, sizes and colours. It’s the easy way to spruce up your plate and bring some colour to your tomato salad!
Discover more delicious salad recipes
Wellbeing WisdomTomatoes contain lycopene, which gives them their red colour. There is increasing research that suggests that lycopene has the potential to reduce 'bad' cholesterol and lower the risk of heart disease.
- 400g mixed fresh tomatoes of choice (opt for different colours and sizes)
- 3 tbsp olive oil
- 1/2 lemon, juice and zest
- 2 cloves garlic, crushed and chopped
- 150g watercress
- 2 large handfuls of fresh flat leaf parsley
- 200g burrata cheese
- 2 spring onions, finely sliced
- 1 handful of fresh mint, roughly chopped
- Small handful of chives, finely chopped
- Glug of olive oil
- Salt and pepper
- Thickly slice the tomatoes into different sized rounds, chopping the smaller tomatoes in half. Place them into a bowl with the olive oil, lemon juice and zest, garlic, salt and pepper. Cover and marinate in the fridge for 15 minutes or so.
- When ready to serve, place the watercress and parsley onto a large serving platter ,leaving a little parsley aside for garnish. Arrange the tomatoes in a random fashion on top of the leaves, leaving the marinade in the bowl for now.
- Roughly chop the burrata cheese and loosely scatter it over the top, followed by the spring onions, mint, chives and remaining parsley. Pour the marinade over as a dressing, adding an extra glug of olive oil if required. Season further with salt and pepper to taste.