Jamie Magazine
By Greg Marchand
10 mins
Super easy
serves 6
Recipe From
Ingredients
8 ripe heirloom tomatoes, sliced
Extra-virgin olive oil
½ punnet (85g) of raspberries
2 x 125g burrata or good-quality mozzarella, torn
A handful of small basil leaves
Raspberry vinegar
Method
The raspberries add a lovely tang to the salad that’s incredible with the mozzarella and aromatic basil
- Slice the tomatoes and arrange on a plate. Season with sea salt, black pepper and oil.
- Douse the raspberries with a drizzle of raspberry vinegar and crush with a fork.
- Tear the burrata and scatter over the tomatoes, drizzle over the raspberry dressing and pick over the basil leaves to serve.
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