When I tell you I was in a bread coma after this. My gosh this is a good one. Breakfast, brunch or a side for dinner. Make this immediately!
Prep time: 40 mins | Cook time: 10 mins | Serves: 2
What you will need:
- 250g Baby plum tomatoes, halved
- EVOO
- 1 tbsp Red wine vinegar
- ½ Red onion, finely chopped
- A handful fresh basil, finely diced
- A handful fresh parsley, finely diced
- Salt and pepper
- 1 Burrata ball
- 1 Small baguette, sliced to preferred thickness
- 1 Clove garlic, peeled
Method
- In a large shallow dish, whisk together 2 tbsp EVOO, red wine vinegar, onion, basil, parsley and salt & pepper. Add tomatoes and toss to coat. Pop them into the fridge to marinate for as long as you can - 30 mins minimum
- In a large fry pan, heat up a drizzle of olive oil and then fry up the baguette slices on both sides. Once removed and cooled, rub one side of each slice with the garlic clove
- Add the burrata ball in the centre of a serving plate and add the marinated tomatoes all around it (be sure to drizzle any leftover marinade over the tomatoes - that stuff is gold!)
- Sprinkle some diced basil leaves over the top and you are ready to serve
- Slice open the burrata ball, spoon some of the tomato mixture onto a slice of bread together with some burrata and enjoy!
Credit to @dontgobaconmyheart_ for this delicious salad.
