Three kinds of tomatoes around a whole burrata: yellow and slightly sweet, red and juicy, and dark kumato with a deep flavor. Each color is seasoned separately, so every bite is a little different.
⏱ 50 min🍽 3 servings 🌍 Mediterranean👩🍳 Afoona🧩 2 parts
In a small bowl, whisk the oil and garlic until smooth.
Bowl
To assemble
2
Cut the tomatoes into 1 cm cubes, keeping each color in a separate bowl.
KnifeCutting board
3
Divide the dressing among the bowls, sprinkle a little of the salt into each and leave for 10 minutes, until the tomatoes release juice.
4
Tear the basil by hand and mix into the bowls just before assembling, so the leaves don't darken.
5
Arrange the tomatoes in a wide serving bowl as three wedges and place the burrata in the center.
Serving bowl
6
Drizzle the balsamic vinegar in stripes over the burrata and the tomatoes, grind the black pepper on top and serve with the juices collected in the bowls.
393calories
12 gprotein
9 gcarbs
34 gfat
● protein 13%● carbs 9%● fat 78%
Per serving (332 g), of 3 servings
For the Salad Dressing · To assemble ·
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⚖ About the ingredients
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Tomatoes: measured in pieces: one ≈ 150 g · 18 kcal per 100 g · More about Tomatoes →
