This dish is an Italian classic. Especially through its colors an absolute eye-catcher.
In addition, the vegetarian dish reflects the three colors red, white, green symbolically the Italian flag. The Burrata has a creamy core compared to a mozzarella. However, for me personally, the Burrata di Bufala (made from buffalo milk) tastes best.
The decisive factor in this dish is, of course, the tomatoes. Thus, the dish is best especially in the summer, when the tomatoes are sun-soaked. Those who grow tomatoes themselves know what I am talking about. This dish tastes especially through his sonders fresh products really good and thus fits perfectly on our food blog and flexitarianism.
Ingredients
500g tomatoes mixed (cherry tomatoes, ox heart tomatoes, bottle tomatoes, etc.)
Handful of fresh basil
1 shallot
20g green olives without pit
10g capers
salt, pepper
Olive oil, dark balsamic vinegar
10g roasted pine nuts
1 buratta
Instructions
First roast the pine nuts in a pan and then chop them. Wash the mixed tomatoes, remove the stalk from the tomatoes. Now cut the tomatoes into small pieces. Put the chopped tomatoes in a bowl. Next, peel the shallot and cut it into fine brunoise. Also add to the tomatoes. Then chop the capers and olives. Season the tomato salad and marinate with oil and balsamic vinegar. Add freshly plucked basil and finely chopped olives and capers. Serve together with the Buratta di Bufala. It is best served with freshly baked bread, for example, the French mini baguettes go perfectly with it.
Resumé
Italian classic prepared with a little more pizzazz. Ideal companion for any barbecue party. Buffalo mozzarella is a little more expensive, but in my opinion worth the price all the time. Unique taste due to sun-soaked tomatoes.
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