British tomato & burrata salad

A salad that looks like it’s wandered straight off a restaurant menu, but it’s easy-peasy to put together at home. Juicy British tomatoes, creamy burrata, sweet caramelised grapefruit and a punchy balsamic dressing… it’s a celebration of flavour and colour.

Ideal for outdoor dining, picnics with the family, or alongside a BBQ on a warm summer’s day.

Look out for delicious mixed packs of British tomatoes in your supermarket, they’re perfect for this recipe.

Serves 2-4 (depending on hunger levels)

Prep 10 minutes

Cook 30 minutes

Ingredients

800g British tomatoes, a mix of shapes and colours is best

1 burrata (about 150g – the creamier, the better)

1 pink grapefruit, segmented (save that lovely juice)

40g rocket, washed and drained

20g demerara sugar

20g crushed pistachios

For the dressing

40g balsamic syrup

20g extra virgin olive oil

½ large shallot, very finely diced

Plus: the grapefruit juice and any tomato marinade juice – don’t waste the flavour!

Method

1.      Slice half your tomatoes into lovely round discs and arrange them in a circular pattern on your serving plate, letting them overlap a little (think flower petals).

2.     With the rest of the tomatoes, cut them into wedges and toss them with 1 tsp of salt and 1 tsp of sugar, then pop them in a colander over a bowl to catch the juices. Let them marinate for 20 minutes.

3.     Whisk together the balsamic syrup, olive oil, diced shallot, grapefruit juice, and any tomato juices from the marinade. It should be glossy, sweet, and zingy.

4.     Coat your grapefruit segments in demerara sugar and either flash them under a hot grill or give them a quick blast with a blowtorch. Set aside to cool.

5.     Place the marinated tomato wedges in the centre of your plate (leaving that pretty ring of slices around the edge). Gently tear open the burrata and nestle it in the middle. Season it all with a little rock salt and freshly cracked black pepper.

6.     Tuck in the rocket and caramelised grapefruit segments around the tomatoes, then scatter over the crushed pistachios for crunch. Drizzle generously with your beautiful dressing.

Serve it up with crusty bread, a glass of something chilled and enjoy.