Nadia Duriavig: Foodie Unplugged


Burrata Tomato Salad with Pesto Dressing

Simple, Fresh and Delicious

tomato and burrata salad

This is a very unique time of year. The days are getting a tad shorter, the nights are getting a little cooler and the local garden veggies are pouring in. 

It is during this time of year that I have some of my most memorable meals. Simple prep and a focus on fresh ingredients make for the best dishes and this is one that falls into that category. Vine-ripened local tomatoes are the bomb, and this year I have been lucky enough to harvest a couple of plants in my own garden. There is nothing like a sun ripened tomato and in our family they are worshipped a little short of gold. 

This recipe combines the holy trio of fresh herbs, fresh cheese and vine ripened tomatoes. Basically that is your recipe for a heavenly delicious appetizer or light lunch. Super quick and super simple, at this time of year, this is all it takes to create an incredible dish.

Invest in some killer olive oil and balsamic, they too make all the difference in dressing up an everyday vegetable.

2 large ripe but firm tomatoes
Handful of basil, torn
1 burrata cheese
1 cup cooked basmati rice

2 tbsp store bought pesto dressing

Good quality olive oil
Good quality balsamic
Salt and pepper to taste

 Slice tomatoes in wedges. Rip Burrata into 3-4 pieces and place beside tomato.

 Place warmed rice beside pile of tomatoes. Garnish with torn basil.

 Drizzle with pesto, olive oil, salt and pepper and balsamic.

Serve immediately.

Want to try a few more of my favourites?

Dessert? Honeyed Prosecco Peaches

Summer Salad of BBQ'd Corn, Tomato and Pea Shoot Salad