Tomato, Melon & Burrata Salad
Serves 6 people
Juicy tomatoes, sweet melon and creamy burrata come together in this fresh summer salad, finished with Barker’s Provenance Blackcurrant & Balsamic Drizzle for a fruity, tangy finish.
By Gretchen Lowe
Ingredients
- 1-2 slices Sourdough bread, torn into small pieces
- 2 Tbsp olive oil
- 600 g Tomatoes, sliced (a mix of truss, cherry and heirloom)
- 1/2 small Rockmelon, thinly sliced
- 2 x 125g Burrata
- 1 handful Fresh basil leaves
- 1/4 cup Barker's Blackcurrant & Balsamic Drizzle
- Sea salt
- Freshly ground black pepper
Method
- Heat the olive oil in a frying pan over medium heat. Add the sourdough and cook for 4 - 5 minutes, turning occasionally, until golden and crisp. Season with salt.
- Arrange the tomatoes and rock melon on a serving platter and season with salt and pepper.
- Tear the burrata over the top and scatter with basil and crispy sourdough.
- Drizzle with Barker’s Blackcurrant & Balsamic Drizzle and serve immediately.
