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–+ servings

Burrata with Marinated Cherry Tomatoes & Salmon Roe

Serves 6 people

Ingredients

  • 2 pints Cherry tomatoes halved or whole if very small
  • 2 balls Burrata
  • 3 tbsp Extra virgin olive oil
  • 1 tbsp Red wine vinegar or balsamic if preferred
  • 1 Garlic clove grated
  • ½ Shallot thinly sliced
  • 1 handful Fresh basil leaves torn
  • Kosher salt to taste
  • Cracked black pepper to taste
  • 1-2 tbsp Salmon or Trout roe optional
  • Crusty bread for serving

Instructions

  • Combine the cherry tomatoes, basil, olive oil, vinegar, garlic, and shallot in a large bowl. Season generously with salt and pepper to taste and toss well. Let this marinate at room temperature for at least 30 minutes.
  • Place the burrata balls in the center of a serving plate or shallow bowl. Spoon the marinated tomatoes and all their juices generously around and over the burrata. Use a small knife or spoon to gently tear into the top of the burrata to expose the inside.
  • If using, gently spoon the salmon or trout roe on top of the torn open burrata. Garnish the plate with optional flakey salt and black pepper, any remaining basil, and a small drizzle of olive oil. Serve with crusty bread.