Tomato salad with chilli oil, Thai basil & burrata
Prep
10 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite summer dishes to throw together when tomatoes are at their peak. The combination of creamy burrata with juicy tomatoes and a punchy chilli oil dressing feels like a restaurant quality meal, but honestly, it comes together in under 40 minutes with minimal effort. The beauty of this salad is that it's genuinely good for you too, especially with the lycopene in the tomatoes which is brilliant for heart health. Plus, if you've got fresh Thai basil on hand, you're basically done. It's elegant enough for guests but simple enough for a solo lunch.
Ella x
Ingredients
- 3tomatoes(Jack Hawkins Tomatoes, sliced horizontally)
- 1 clove/sgarlic cloves(garlic, crushed)
- 2 tspjapanese rice vinegar(Japanese (or Chinese) rice vinegar)
- 1 tspcaster sugar
- ½ tsplee kum kee chiu chow chilli oil(Lee Kum Kee Chiu Chow Chilli Oil, to taste)
- 1½ tbspessential olive oil(olive oil)
- 20 gramsthai basil(pack Thai basil, leaves picked)
- 285 gramsno.1 burrata(pack No.1 Burrata, drained)
Detail level
Instructions
- 1
Spread the tomato slices on a large serving platter, season with a generous pinch of sea salt flakes and set aside.
- 2
In a small bowl, mix the garlic with the vinegar, sugar, chilli and olive oils and stir to combine. Finely chop ½ the Thai basil leaves and stir into the dressing.
- 3
Tear the burrata over the seasoned tomatoes and spoon the dressing on top. Rip the remaining basil leaves over, then serve.
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