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Le Chaudron recipe
Salade tomates burrata basilic
Heirloom tomato, burrata and basil salad
⏱ 10 minServes 2Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
400 g (14 oz)mixed heirloom tomatoes
1burrata, 125 g / 4½ oz
10 leavesfresh basil
2 tbspolive oil
1 tbspbalsamic vinegar
1 pinchfleur de sel and pepper
- 400 g (14 oz) mixed heirloom tomatoes
- 1 burrata, 125 g / 4½ oz
- 10 leaves fresh basil
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 pinch fleur de sel and pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the burrata out of the fridge 15 minutes before serving.
- Wash the tomatoes and pat them dry.
- Cut into wedges, slices or half-moons depending on size.
- Salt lightly with flaky salt and let drain in a colander for 5 minutes.
- Meanwhile, wash and dry the basil and tear it by hand (a knife blackens it).
- Arrange the tomatoes on 2 large plates.
- Place the burrata in the center and tear it open slightly with a spoon.
- Scatter with the basil, drizzle generously with extra-virgin olive oil and a little aged balsamic, add pepper and serve.
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