Burrata and Tomato Salad with Parmesan Croutons and a Tomato Dressing

I love tomatoes this time of year as they are so sweet and juicy. I learnt a tip while watching Raymond blanc that if you keep the tomatoes at room temperature and salt them and herbs and leave them for at least 30 minutes I don’t mind the seeds but you can always drain them off if you don’t like them.


For the Tomatoes and Tomato Dressing
  • 10 cherry tomatoes, halved
  • 1 tsp mixed dried herbs, I used Italian
  • 1/2 tsp sea salt
  • 1/2 tbsp olive oil
  • 1 tsp of red wine vinegar or balsamic vinegar
For the Croutons
  • 1 large slice of sourdough, torn
  • 1 tbsp olive oil
  • 2 tbsp grated Parmesan
  • 1/4 tsp sea salt
For the Salad
  • 1 bull of burrata
  • 1 baby gem lettuce, sliced


  1. First add the chopped tomatoes to a bowl along with the dried herbs and salt. Give it a good stir (I use my hands) set aside for at least 30 minutes so the salt makes the juices come out.
  2. In the meantime make the croutons by adding all the ingredients to a bowl and again give it a firm mix so the olive oil coats all the bread and the Parmesan sticks. I cook mine in the air fryer at 190 for 5 minutes until nice and crispy. But you can fry until brown or cook in the oven at 200 degrees for 10 minutes just checking half way through.
  3. when the tomatoes have released their juices, add the chopped lettuce between 2 bowls. Scoop out the tomatoes and share between the 2 bowls reserving the liquid (if you don’t like the seeds drain in a sieve keeping the juices). Add the olive oil and vinegar and give it a whisk, pour over the lettuce and tomatoes.
  4. finish off by topping and tear over the burrata. Enjoy 😊

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