Tomato salad with nectarines, burrata and crispy chilli oil – perfect as a starter or side dish.
Tomato salad with nectarines, burrata and crispy chilli oil – a wonderful summer salad full of colour, flavour and contrasting textures. Juicy tomatoes, sweet nectarines, creamy burrata and crunchy croutons, topped with basil and a crispy chilli oil stirred through with toasted sesame. It simply tastes so good.
The idea for this salad came after a visit to Sillen & Makrillen in Sweden, where I was served a similar salad as a starter. It was outstanding, and the combination of sun-ripened tomatoes, sweet stone fruit, creamy burrata and chilli oil was one I simply had to take home and play around with.
For my version I use tomatoes in different colours and sizes, cut in different ways. It gives the salad a beautiful, rustic look – and in summer, when tomatoes are at their very best, they really don’t need much to shine. The nectarines are cut into wedges and add a lovely sweetness and freshness. Peaches work just as well if that is what you have to hand.
I make the croutons from the soft centre of a white loaf, leaving out the crust. It gives lighter, airier croutons that turn wonderfully crisp without becoming too hard. They also soak up some of the juice from the tomatoes and the chilli oil – and that really is something.
Finally, the salad is topped with burrata, fresh basil leaves and crispy chilli oil stirred together with toasted sesame seeds. I use a shop-bought crispy chilli oil, which brings plenty of flavour without being too hot. You can of course make your own if you prefer.
I have made this quantity as a side dish for dinner, and one burrata is plenty here. If you want to make it extra luxurious, feel free to use two. The salad is also delicious plated individually as a summery starter – just like the version that inspired me. In that case I would recommend using two burrata and dividing them between 4 people.
An incredibly easy and truly delicious tomato salad, where sweet, tangy, creamy, crunchy and gently spicy all meet in one bowl. Summer on a plate.
Tomato salad with nectarines, burrata and chilli oil
Ingredients
- 400 g tomatoes, ideally a mix of varieties and colours
- 2 nectarines (or peaches)
- 1 burrata, drained
- Fresh basil leaves
Croutons
- 1/2 day-old white loaf or 1 baguette
- 2 tbsp olive oil
- Salt
To serve
- 3 tbsp Crispy chilli oil
- 2 tbsp toasted sesame seeds
- Freshly ground pepper
Method
Croutons
- Tear the bread into large chunks – preferably leaving out the crust. Spread them on a baking tray lined with baking paper, toss with a little oil and season with salt.
- Bake the croutons in a preheated conventional oven (top and bottom heat) at 200°C for about 18-20 minutes, then leave them to cool.
The tomato salad
- Stir the crispy chilli oil together with the sesame seeds.
- Cut the tomatoes into wedges, quarters and halves – whatever suits their size. Cut the nectarines into wedges too.
- Arrange the tomatoes, nectarines and croutons on a serving platter.
- Tear open the burrata and place it on top, scatter over the basil leaves, spoon over the chilli oil and season with freshly ground pepper. Serve immediately.
Nutrition
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