Truffle marinated burrata and tomato salad - by Teresa Välimäki
Delicious creamy truffled burrata on a light summer tomato salad.
Ingredients
- burrata:
- 200 g burrata
- 1 dl French cream
- 1 teaspoon of chopped preserved truffle or a few drops of good quality truffle oil
- 1 teaspoon of black truffle pearls optional
- 2 teaspoons lemon juice
- a pinch of salt
- tomato salad:
- 3-4 large ripe tomatoes
- 100 g different coloured mini tomatoes
- 2 small summer onions with stems
- a pinch of salt and a pinch of sugar
- 2 tablespoons olive oil
- 1 dl fresh sweet peas
- black pepper
- for the finishing touch:
- a handful of fresh basil
- 1 tsp black truffle pearls optional
Instructions
- Drain the burrata in a colander. In a bowl, mix together the truffle or truffle oil, truffle flakes, lemon juice and a pinch of salt. Gently swirl the burrata in the crème fraîche so that it is thoroughly coated in the mixture. Leave to stand.
- Slice the tomatoes and chop the mini tomatoes. Finely chop the spring onions and their stems. Arrange the tomatoes and onions in layers in a pretty dish and sprinkle with salt and sugar. Drizzle with olive oil.
- Add the peas and season with black pepper. Tear the burrata with the cream of rattan on top. Finely chop or grate the basil. Finish the salad with basil and black truffle pearls.
Notes
Serve the salad cool in the summer