Tomato Salad with Tomato Dressing
A festive tomato salad with creamy burrata, crisp toasted baguette and quick-pickled red onion, finished with a dressing made from the tomatoes’ own juices.
Prep time: 20minutes
Cook time: 10 minutes, plus 10 minutes resting
Serves: 4–6
Ingredients:
Crispy Baguette
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¼ baguette, thinly sliced
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1 tbsp extra virgin olive oil
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salt, to taste
Pickled Onion
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½ Spanish onion, thinly sliced
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¼ cup red wine vinegar or sherry vinegar
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2 tbsp caster sugar
Tomatoes
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250 g Kumato tomatoes
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500 g heirloom tomatoes
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200 g yellow grape tomatoes
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250 g Medley Mix tomatoes
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2 tbsp red wine vinegar or sherry vinegar
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salt, to taste
Dressing
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¼ cup extra virgin olive oil
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freshly cracked black pepper, to taste
To Serve:
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2–3 burrata balls
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½ cup fresh basil leaves
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freshly cracked black pepper, to taste
Method:
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Preheat the oven to 220°C (200°C fan-forced). Arrange the baguette slices in a single layer on a lined baking tray, drizzle with the olive oil and season with salt.
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Bake for 7–10 minutes until golden and crisp. Set aside to cool, then roughly break into bite-sized pieces.
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Combine the ¼ cup vinegar and caster sugar in a small saucepan. Warm over low heat, stirring until the sugar dissolves.
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Remove the pan from the heat, add the sliced onion and set aside for 15 minutes until softened and tangy.
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Cut the tomatoes into irregular bite-sized pieces and place in a large bowl. Season with salt, add the 2 tbsp vinegar and gently toss to combine.
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Set the tomatoes aside for 10 minutes to release their juices.
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Strain the tomato juices into a separate bowl, reserving the tomatoes. Slowly whisk in the olive oil until combined and emulsified, then season with freshly cracked black pepper.
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Arrange the tomatoes on a large serving platter and scatter over the crispy baguette pieces. Tear the burrata into pieces and arrange over the tomatoes.
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Drain the pickled onion. Spoon the dressing over the salad, then scatter with the onion and basil leaves. Serve at room temperature.
Notes
Assemble the salad just before serving. Burrata is best eaten the same day it is opened, and it should not sit out at room temperature for more than about 2 hours. The pickled onion will keep refrigerated for up to 1 week.
