The Royal Chef At Home: Easy Seasonal Entertaining

HEIRLOOM TOMATO BASIL & BURRATA SALAD

I MAKE NO EXCUSES FOR PUTTING THIS “GLORIFIED CAPRESE SALAD” RECIPE IN THE BOOK. In the summer I have an abundance of heirloom tomatoes in my garden and this becomes our family salad, often several days in a row. To really experience this joy of nature, you have to pick the tomatoes along with some mixed salad leaves and basil just before you start making the salad. Slice the tomatoes really thin and fan them around a large platter. Sprinkle with English Maldon sea salt and fresh ground pepper and place a burrata or two in the center of the plate. Watch with joy as family and friends spoon into the burrata and the Stracciatella cream runs over the tomatoes. MAKES 4 PORTIONS

2 tablespoons extra virgin olive oil 1 tablespoon white balsamic vinegar English Maldon (or any good finishing salt) to taste Fresh ground black pepper

4 large heirloom tomatoes (try to get different types and colors) 2 large burrata 4 cups salad leaves 1 tablespoon shredded basil 1 Slice the tomatoes all the same thickness and fan around a serving platter. Place the two burratas in the center of the plates. Toss the salad leaves and shredded basil on top of the tomatoes.

2 Drizzle with the olive oil and white balsamic. Finish with the salt and pepper just before serving.

74 THE ROYAL CHEF AT HOME