Ingredients

• 4-5 medium heirloom tomatoes (different colours if possible)
• 2 balls fresh burrata
• 2 tbsp pesto (homemade or good quality store-bought)
• 3 tbsp extra virgin olive oil
• 1 shallot, thinly sliced
• 1 tbsp red wine vinegar
• 1 tbsp Balsamic vinegar or glaze
• Sea salt flakes
• Cracked black pepper
• Fresh basil leaves
• Crusty bread, for serving (toasted or fresh)
• Optional: a few toasted pine nuts for texture

Steps

• Step 1

  Place the sliced shallot in a small bowl with red wine vinegar and a pinch of salt. Set aside to lightly pickle (10–15 minutes).

• Step 2

  Slice the tomatoes into thick rounds and arrange on a serving plate. Season with salt and pepper.

• Step 3

  Tear the burrata in half and gently place over the tomatoes.

• Step 4

  In a small bowl, mix the pesto with the olive oil to create a loose drizzle.

• Step 5

  Spoon the pesto oil generously over the burrata and tomatoes.

• Step 6

  Add the pickled shallots, a few toasted pine nuts (if using), and season with a little more cracked black pepper.

• Step 7

  Drizzle Balsamic vinegar or glaze to taste.

• Step 8

  Garnish with fresh basil leaves and serve immediately with crusty bread.

Little Tips

If using store-bought pesto, loosen it with extra virgin olive oil and add a squeeze of lemon for freshness.

Burrata is best served at room temp, let it sit out for 20 minutes before serving.

To make Balsamic glaze, just gently simmer it down in a saucepan on low heat until it thickens and coats the back of a spoon.