Simple and oh so special, this takes a Caprese salad to another level with the crispy garlic and shallots adding lots of flavour and texture. For best results, always make sure your tomatoes are at room temperature, and buy them on the vine if possible; for an aesthetic twist, look out for orange, yellow or green striped heirloom ones.
Time to prep : 15 minutes
Servings : 4 - 6
2 tbsp olive oil
2 garlic cloves, thinly sliced
1 shallot, thinly sliced
6 large tomatoes, thinly sliced
Handful of basil leaves
300g (2 large balls) burrata
Salt and freshly ground black
4 tbsp olive oil
2 tbsp aged balsamic vinegar
1/2 tsp dried oregano
First make the dressing: whisk the olive oil and vinegar together with a fork in a small bowl. Rub the oregano between your fingers to release the oils and sprinkle into the oil and vinegar. Season with salt and pepper and set aside.
Place a large frying pan over a medium heat and add the olive oil; once hot, add the sliced garlic. Sauté until golden, then use a slotted spoon to transfer to a separate plate. Repeat with the shallot, frying until just golden. Pour any of the remaining olive oil into the dressing – it will be bursting with flavour.
Arrange the sliced tomatoes on a large serving plate, tear over the basil leaves and sprinkle generously with salt. Tear the burrata over and scatter over the crispy garlic and shallots. Pour the dressing over the top and serve immediately.
Good to know
Serve as a side salad or pile on top of garlic rubbed toast