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Serves
US | Metric
Ingredients
  • 1 Ball of Burrata Cheese
  • ½ Red Onion, peeled and thinly sliced into discs
  • 1 Bag of Watercress or rocket leaves
  • 4 Large Vine Ripened Tomatoes, sliced into discs
  • 100 g Hazelnuts
  • Good Quality Extra Virgin Olive Oil
  • Balsamic Glaze
  • Handful of Basil leaves, keep whole
Tomato, Burrata and Toasted Hazelnut Salad Tomato, Burrata and Toasted Hazelnut Salad

Tomato, Burrata and Toasted Hazelnut Salad

Personally, this is my favourite salad. Who doesn’t love Burrata?! Creamy and gooey, it’s a match made in heaven for tomatoes and basil. I recommend using the best quality ingredients you can for this because you really want their flavours to sing. The perfect accompaniment for a summer BBQ!

Prep 10 minutes
Total 15 minutes
  1. Take the burrata out of the fridge 1 hour before you want to make the salad. This will help it come to room temperature and will ensure it’s lovely and gooey when you cut into it!
  2. Place a small dry frying pan on a medium to high heat, tip in the hazelnuts (no oil is used here!) and toast for 5mins until they start to turn a deeper brown colour and smell nutty. Set aside to cool.
  3. Place the slices of tomatoes and red onion in a bowl and sprinkle with a little salt and toss well, leave to sit for 10mins. This will help draw out their sweetness - intensifying the flavour of the tomatoes and taking the sharpness off the red onions.
  4. When you are ready to serve, scatter the rocket or watercress leaves onto a large serving plate, dot the slices of red onion and tomato in and around the salad leaves.
  5. Make a well in the middle and carefully place the burrata in the middle of the salad. Roughly scatter the toasted hazelnuts and basil leaves around the cheese, then drizzle 4 tbsps of extra Virgin olive oil all over the salad. (Most people mix the balsamic and oil together, which would be good if you are using balsamic vinegar but the glaze is a bit too thick)
  6. Finish with an artistic squeeze of the balsamic glaze and serve immediately. Make sure to cut into the burrata at the table for everyone to see the delicious ooze!
Tomato, Burrata and Toasted Hazelnut Salad Tomato, Burrata and Toasted Hazelnut Salad

Tomato, Burrata and Toasted Hazelnut Salad

Personally, this is my favourite salad. Who doesn’t love Burrata?! Creamy and gooey, it’s a match made in heaven for tomatoes and basil. I recommend using the best quality ingredients you can for this because you really want their flavours to sing. The perfect accompaniment for a summer BBQ!

favorite
print
like
Prep 10 minutes
Total 15 minutes
Serves
US | Metric
Ingredients
  • 1 Ball of Burrata Cheese
  • ½ Red Onion, peeled and thinly sliced into discs
  • 1 Bag of Watercress or rocket leaves
  • 4 Large Vine Ripened Tomatoes, sliced into discs
  • 100 g Hazelnuts
  • Good Quality Extra Virgin Olive Oil
  • Balsamic Glaze
  • Handful of Basil leaves, keep whole

  1. Take the burrata out of the fridge 1 hour before you want to make the salad. This will help it come to room temperature and will ensure it’s lovely and gooey when you cut into it!
  2. Place a small dry frying pan on a medium to high heat, tip in the hazelnuts (no oil is used here!) and toast for 5mins until they start to turn a deeper brown colour and smell nutty. Set aside to cool.
  3. Place the slices of tomatoes and red onion in a bowl and sprinkle with a little salt and toss well, leave to sit for 10mins. This will help draw out their sweetness - intensifying the flavour of the tomatoes and taking the sharpness off the red onions.
  4. When you are ready to serve, scatter the rocket or watercress leaves onto a large serving plate, dot the slices of red onion and tomato in and around the salad leaves.
  5. Make a well in the middle and carefully place the burrata in the middle of the salad. Roughly scatter the toasted hazelnuts and basil leaves around the cheese, then drizzle 4 tbsps of extra Virgin olive oil all over the salad. (Most people mix the balsamic and oil together, which would be good if you are using balsamic vinegar but the glaze is a bit too thick)
  6. Finish with an artistic squeeze of the balsamic glaze and serve immediately. Make sure to cut into the burrata at the table for everyone to see the delicious ooze!