Burrata, mixed tomatoes and pangritatta salad
INGREDIENTS:
-
Mixed tomatoes
-
1 bunch fresh basil
-
½ loaf sourdough
-
3 x burrata cheese
-
Vin Cotto
-
Olive oil
METHOD
-
Tear your sourdough into small chunks and place onto a baking tray. Drizzle over olive oil and season with salt and pepper. Place into an oven at 180 for approx. 8min until golden. Remove from oven and let cool.
-
Meanwhile, pick the basil leaves, place them into a small bowl and cover with boiling water. Leave for 20 seconds and then drain and refresh with cold water. Place the leaves between a paper towl and squeeze well. Place the basil into a blender and cover with olive oil, season with salt and pepper and blitz well until green oil forms.
-
Cut the tomatoes in halves or quarters depending on the size and place into bowl.
-
Put your salad together by scattering over toasted croutons, basil oil, tomatoes and fresh burrata cheese.
