Celebrate the best of summer with this fresh and vibrant salad. Creamy burrata is paired with smoky charred courgettes, juicy ripe tomatoes, and fragrant basil, then finished with a drizzle of extra virgin olive oil and balsamic glaze. Simple to prepare yet full of flavour, it’s the perfect light lunch, starter, or side dish for warm summer days.
Ingredients:
1 x Burrata
2 x Mereworth courgettes, 1 yellow, 1 green
500g x Mereworth tomatoes
1/2 x bunch Mereworth basil, finely sliced
1/2 x bunch Mereworth edible flowers
Nasturtium leaves and flowers
1/2 x bunch Mereworth spring onions, finely sliced
30g toasted pinenuts
50g x Olive oil
20g x Balsamic vinegar
500g Water
15g Table salt
5g Black pepper
3 sprigs Mereworth rosemary
2 cloves Garlic
Salt and pepper
Method:
For the courgettes:
- To make the brine add the water, salt, pepper, rosemary, and garlic to a pan. Bring to the boil to dissolve the salt and cool to room temperature.
- Slice the courgettes into thin strips, approximately 0.5cm thick.
- Place the courgettes in the brine for 10 minutes.
- Remove from the brine and dry on paper towel.
- Stack the strips of courgettes alternating colours. Stop at 10 strips.
- Cut the stack of courgettes lengthways.
- Put aside for plating.
To serve:
- Slice some of the tomatoes, others can be in pieces. The small tomatoes can be halved.
- Place some of the tomatoes on the plate, then add the courgette stacks. Then add more tomatoes
- Add finely sliced basil and spring onions. Dress with olive oil, balsamic vinegar, salt and pepper.
- Place the burrata in a small serving dish and dress with olive oil.
- Finish the tomatoes with toasted pinenuts, nasturtium leaves and flowers, and the edible flowers.
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