9 December 2021 | Raidis Estate, Raidis Recipes | Raidis Estate
Burrata salad with warm tomatoes and olives
Christmas is just around the corner and if you have been tasked with bringing a salad along to Christmas lunch this year, it doesn’t need to be boring.
You might not make friends with salad, but you definitely make friends with THIS burrata salad.
Everything goes with burrata, but warm tomatoes and olives really do make this dish delish.
Serve it with our Pinot Gris or a glass or two of the Emma!
What you’ll need:
4 Tablespoons Extra Virgin Olive Oil
1 Small Red Onion. Peeled & Finely Sliced
12 Medium Sized Flavourful Olives, Pitted
1 1/2 Pints Cherry Tomatoes (Red, Yellow, or Combination), Halved
1 Vine-ripened tomato
2 Teaspoons Balsamic Vinegar
1 Teaspoon Red Wine Vinegar
Salt & Pepper to Taste
8 Small Balls Burrata
1 Large ball of Burrata
A handful of Baby Greens
Fresh Basil Leaves to Garnish
Preheat oven to 180 degrees.
Line a baking sheet with aluminium foil and toss the onions and olives with 2 tablespoons of olive oil.
Bake the onions for 10 minutes, then turn.
Add the tomatoes and continue to roast for another 10 minutes until the tomatoes are tender and are starting to blister.
Dump the mixture into a bowl, then add the remaining olive oil, two kinds of vinegar, salt, and pepper.
Cut the cheese into pieces and arrange it on 4 individual plates.
Spoon the tomato and olive mixture over the cheese.
Drizzle the juices on top.
Arrange the baby greens over the plates and garnish with fresh basil and serve.