Blistered Cherry Tomato, Olive Oil Fried Bread and Burrata Salad
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Blistered Cherry Tomato, Olive Oil Fried Bread and Burrata Salad
Recipe by Michael Weldon
Serves – 4
Prep Time – 10 mins
Cook Time – 15 mins
Ingredients
250ml Squeaky Gate extra virgin oil
2 punnets cherry tomatoes
1 loaf Coles Finest by Laurent sourdough Vienna, diced into chunks
1 red onion, thinly sliced
1 cucumber, peeled and diced
2 tablespoons baby capers
1 Coles burrata cheese, mashed into a creamy curd
Coles sea salt
Coles black pepper
Squeaky Gate red wine vinegar
Method
PIn a bowl, toss the cherry tomatoes with a drizzle of extra virgin olive oil and a pinch of sea salt.
Add the tomatoes to a smoking hot frying pan or griddle and cook until blistered and slightly softened. Remove from the pan and transfer to a bowl with the sliced red onion, diced cucumber, and capers.
Soak the diced sourdough bread in extra virgin olive oill in a large bowl. Drizzle some extra olive oil into the frying pan, add the soaked bread, and fry until golden brown.
Add the fried bread to the bowl with the tomatoes, cucumber, red onion, and capers. Season with sea salt, black pepper, and red wine vinegar, then combine gently.
In a separate bowl, break up the burrata cheese.
Serve the tomato mixture on a platter, topped with dollops of burrata, a drizzle of extra virgin olive oil, and a sprinkle of black pepper.
