Photo credit : Simon Aucsher
INGREDIENTS FOR 4 PERSONS
- 6 organic heirloom tomatoes
- 2 yellow nectarines
- 12 cherry tomatoes
- 16 purple basilic leaves
- a handful of pitted green olives
- 3 x 100g fresh burrata
- 4 tbsp extra virgin olive oil
- 3 tbsp white balsamic vinegar
- 1 pinch of Maldon salt
- 3 pepper mill turns
METHOD
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Wash the necatrines, the tomatoes and the basilic leaves. Dry them.
-
Slices the tomatoes, cut the nectarines in 8 quarters, cut the cherry tomatoes in half.
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Place the tomatoes, the nectarines, the basilic leaves and the green olives in a salad bowl. Mix.
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Cut the burrata in 4 and spread all over the salad.
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For the vinaigrette : Mix the olive oil, the white vinegar, the salt and pepper together. Dress just before serving.
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