This Tomato and Burrata Salad with Basil Pesto is a refreshing and vibrant starter perfect for a spring dinner party! It combines the sweetness of ripe tomatoes, creamy burrata cheese, and the fresh, aromatic flavours of basil pesto—making it a dish that’s both elegant and easy to prepare.
Ingredients:
For the Salad:
- 6-8 ripe tomatoes (mix of heirloom, cherry, or beefsteak)
- 1-2 balls burrata cheese (or mozzarella if preferred)
- A handful of fresh basil leaves (for garnish)
- Olive oil (for drizzling)
- Sea salt and black pepper (to taste)
For the Basil Pesto:
- 2 cups fresh basil leaves, packed
- 1/4 cup pine nuts (or almonds as a substitute)
- 1/4 cup parmesan cheese, grated
- 1/4 cup olive oil
- 1 clove garlic
- Juice of half a lemon
- Salt and pepper, to taste
Method:
- Prepare the pesto – In a blender, combine the fresh basil leaves, pine nuts, parmesan cheese, garlic, lemon juice, salt, and pepper. Pulse until roughly chopped. With the processor running, slowly drizzle in the olive oil until everything is blended into a smooth, creamy pesto. Taste and adjust seasoning if needed. Set aside.
- Slice the tomatoes – Slice your tomatoes into thick rounds or wedges, depending on your preference. If using cherry tomatoes, simply halve them. Arrange them neatly on a platter.
- Add the burrata – Gently tear the burrata into pieces and arrange it on top of the tomatoes. The creamy, luscious cheese will melt slightly from the warmth of the tomatoes.
- Drizzle the pesto – Spoon generous amounts of the basil pesto over the tomatoes and burrata. You can also serve the pesto on the side if preferred, allowing your guests to add as much as they like.
- Season and garnish – Drizzle some olive oil over the salad and sprinkle with sea salt and black pepper to taste. Garnish with fresh basil leaves for a burst of green colour.
- Serve – This salad is best served immediately, at room temperature, so the burrata remains soft and creamy.
