Mediterranean Burrata salad

A light summer Mediterranean salad

Prep Time: 30min

Serves: 2


  • 1 bag of Florette Crispy Mediterranean Inspired
  • 200g cherry tomatoes, halved
  • 1 large garlic clove, sliced
  • 4 tbsp extra-virgin olive oil
  • salt and pepper
  • 1 tbsp balsamic vinegar
  • 10g fresh basil
  • ½ lemon, zest and juice
  • 100g whole burrata cheese
  • 1 tbsp toasted pine nuts


  1. Heat the oven to 180°C/160°C Fan/Gas 4
  2. Toss the cherry tomatoes and garlic on a baking tray with 1 tbsp of olive oil, then season. Roast for 20 minutes, then drizzle over the balsamic vinegar and leave to cool.
  3. Whizz basil with lemon in a mini food processor with the extra-virgin olive oil and season.
  4. Divide the roasted tomatoes between 2 plates with the Crispy Mediterranean leaves, top each one with burrata, then scatter with pine nuts.

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