This burrata and tomato salad gets an Aussie makeover with native Australian ingredients like bush basil, saltbush and pepperberry.
Tahlia’s sister-in-law, Michelle, is known as the salad queen in the family and this tomato and burrata salad has to be one of the simplest yet most delicious recipes she has adapted, incorporating native ingredients from her pantry.
Just a hint of saltbush adds a dynamic coastal salty aroma and taste, while the pepperberry brings a solid peppery punch.
Ingredients:
- 6 firm tomatoes; use a variety of tomatoes including heirloom and black Russian
- 3 tbsp olive oil infused with native pepper (pepperberry)
- 300 g burrata cheese
- 1 tbsp balsamic glaze (available from greengrocer or supermarket)
- 5–6 fresh bush basil leaves
- 1 tsp sea salt
- saltbush powder, to taste
- pepperberry powder, to taste
Method
- Slice the tomatoes approximately 1 cm thick and delicately place them on a plate, overlapping them and mixing the types of tomatoes.
- Drizzle with 1 tablespoon of the oil.
- When ready to serve, remove the burrata from its container and gently tear it into large pieces, arranging it over the tomatoes.
- Drizzle the remaining oil and the balsamic glaze over the tomatoes and burrata.
- Sprinkle with the sea salt, saltbush and pepperberry, and finish with the fresh bush basil leaves.
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