It is peak season for tomatoes. Try and find some orange, striped, green, big red beef and cherry ones - the more colours and variety the better!
Ingredients (serves 4):
- 400g heritage tomatoes.
Tip: Slice the big ones, cut some into quarters and cut the cherry tomatoes in half. It looks better than if they are all cut the same way.
- 200g burrata or really good mozzarella
- A handful of fresh basil
- 6 tablespoons olive oil
- 1 teaspoon of Maldon Sea Salt
This can be made a few hours in advance as the flavours will have a chance to deepen.
Method:
STEP1: Arrange the tomatoes on a flat dish or plate.
STEP2: Tear the burrata into chunks and arrange them over the tomatoes.
STEP3: Drizzle over the olive oil and salt and mix them all together.
STEP4: Scatter with torn basil leaves when you are ready to serve.
This can easily be turned into a starter by adding sliced, ripe peaches, slices of parma ham and drizzling with a balsamic glaze.
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