The summer stunner you didn't know you needed.
🧺 Ingredients
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2–3 large Oxheart tomatoes, sliced into thick rounds
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3–4 Kumato tomatoes, halved or quartered depending on size
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1 ball of burrata, torn into chunks
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Handful of fresh basil leaves
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2 tbsp extra virgin olive oil, plus extra to serve
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1 tsp red wine vinegar or a drizzle of balsamic glaze
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Flaky sea salt & cracked black pepper
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Optional: toasted sourdough or grilled flatbread to serve
🌿 For the Basil Oil (optional but magic):
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½ cup basil leaves
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¼ cup olive oil
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Pinch of salt
Blitz basil, oil and salt in a mini blender until vibrant green. Strain for a smooth finish or leave it rustic—dealer’s choice.
🥗 To Assemble
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Slice & layer: Arrange the Oxheart and Kumato tomatoes on a serving plate. Let the colours and shapes overlap naturally—it’s all about that effortless market-day beauty.
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Tear the burrata and dot it across the plate.
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Season generously with salt, cracked pepper, and a splash of vinegar or drizzle of balsamic glaze.
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Drizzle with your basil oil or good-quality olive oil.
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Scatter fresh basil leaves for that final fresh hit.
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Serve with crusty bread to mop up all those juices.
✨ Pro Tip:
Let your tomatoes sit at room temp for 10–15 mins after slicing—this wakes up their full flavour. And if you’ve got a few hours, try marinating them lightly in olive oil and salt ahead of time.
