Tomato & Burrata Salad with Lemon Breadcrumbs

Preparation info

  • Difficulty


  • Serves:


    as a Side

Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

All the best flavours of Italy come together for a ‘buonissima’ salad. Try using white balsamic vinegar instead of the regular variety: it’s sweeter and not quite as acidic. Burrata is made from the scraps of mozzarella. It’s mixed with cream and then wrapped in mozzarella casing. Put it on your ‘food of the gods’ list.

Preparation: 15 Minutes
Cooking: 10 Minutes


  • 50 g ( oz) fresh sourdough breadcrumbs
  • 1 garlic clove, finely chopped
  • 60 ml (2 fl oz/¼ cup) extra virgin olive oil, plus extra for grilling
  • finely grated zest of 1 lemon
  • 2 French shallots, thinly sliced
  • tablespoons white balsamic vinegar
  • 4-5 mixed heirloom tomatoes, such as green, zebra, yellow or red oxheart (beefsteak), sliced
  • 1 ball burrata cheese, drained and kept whole
  • 1 handful of basil leaves, finely shredded


Preheat the oven to 210°C (415°F) or 190°C (375°F) fan forced.

Toss the breadcrumbs in a bowl with half the garlic and tablespoons of the olive oil. Season with salt and freshly ground black pepper. Spread the breadcrumbs on a baking tray and toast for 6 minutes or until golden and crisp. Set aside to cool, then add the lemon zest.

Put the shallots and balsamic vinegar in a small bowl and stand for 5 minutes. Add the remaining oil and season with salt and pepper.

To serve, place the sliced tomatoes on a platter along with the ball of burrata. Pour the dressing over the top, scatter with the basil and crisp breadcrumbs and serve immediately.