Tomato Salad Recipe with Burrata & Prosciutto Crudo

This, to me, sums up a good Italian side dish. Three simple ingredients, done in a way that lets their natural flavours and textures sing in a sweet, sweet symphony.

The perfect pink ribbons of prosciutto, with their salty, nutty flavour are brought to life by the sweet, jammy tomatoes. All of that, combined with the smooth creaminess of the burrata... sublime.

This tomato salad recipe is the perfect thing for summer feasting. Served as is, it will make a brilliant side dish for 2-4 people (depending on how hungry you are!) But could also be a glorious lunch, perhaps served with some ciabatta?

It's also really easy to adjust the ingredients for your number of guests. This fills a dinner plate generously, however you could simply double up on all the ingredients to make a platter for a larger dinner party.

However you choose to enjoy this tomato salad, I can guarantee it will be a summer staple!

Summery Tomato Salad Recipe

Serves 2-4 as a side dish

1 pack prosciutto crudo

1 ball burrata (I use Galbani)

100 – 200g tomatoes – use a variety, if available

5 fresh basil leaves, chiffonade

Extra virgin olive oil

Salt, Pepper

1. Preheat your oven to 180°

2. Chop up your tomatoes – for smaller, cherry varieties, simply slice in half. Larger tomatoes can be quartered. Using a variety will add different flavours, and also add visual interest if you’re serving at a dinner party, for example.

3. Arrange the tomatoes on a baking tray, drizzle with a small amount of oil and sprinkle lightly with salt (we’ll add more later). Roast in the oven for 10-15 minutes, until the they are starting to blister.

4. On a plate, arrange your slices of prosciutto. I roughly fold them so they form little cones or rosettes. Space these out with plenty of room left for the other ingredients – you might need a bigger plate!

5. When the tomatoes are cooked, add these to the dish. Be mindful of your presentation here. You can drizzle any leftover juices from the baking sheet.

6. Top everything with the ball of burrata – split it so it opens up. Drizzle over a generous amount of good quality olive oil. Then sprinkle the basil chiffonade over the whole dish before adding a little flaky sea salt and cracked black pepper.

Serve with cutlery, allowing your guests to pick at the plate.