There is a lot you can do with tomatoes. They are great in a salad, for cooking, and even for baking. Especially in summer, when tomatoes taste best, they are used constantly in my kitchen. Mostly for salads like this tomato salad served with a creamy burrata and toasted bread slices. It’s super easy to prepare and on the table in no time. Perfect as an appetizer or as a snack along with a beer on the terrace. So good ;)
A few years ago we started to grow tomatoes on our little terrace. Only 2-3 plants each year – which is not much – but still at the end of summer we always have some homegrown tomatoes we can use for salads, etc. Farm to table. Well almost ;P I wish we could harvest tomatoes throughout the summer, but there’s just not enough space here to plant different types of tomato plants ;)
Fortunately, you can always get good and delicious tomatoes at the farmer’s market in the summer. Grown on a field and not in a greenhouse ;) Tomatoes taste much better when they get real sun and some fresh air to breathe. Well, and the rest of the year… you either do not use tomatoes or use the ones from greenhouses. There are not many options in winter here in Germany ;P
Anyway. This dish is prepared in a few minutes. The bread needs some time to roast and the salad time to marinate… but besides that a pretty simple and easy recipe. And really not much you have to do. We like to serve the tomatoes and burrata as a starter for dinner, so everyone can grab a slice of bread, some cheese, and tomatoes. Or if you have some friends over for a beer, this is the perfect little treat to munch along with some tapas, for example. Sometimes this dish is also the replacement for a whole dinner in summer… those days you do not want to spend a lot of time in the kitchen ;P
INGREDIENTS / ZUTATEN
(2-3 servings)
For the toasted bread:
some olive oil for brushing
1/2 baguette, cut into slices
some garlic powder (optional)
For the tomato salad:
10.6 oz. (300g) cherry tomatoes, halved
1 small red onion, finely diced
2-3 tbsp. olive oil
1 1/2 tbsp. red balsamic vinegar
1 tsp. dried oregano
salt, pepper
1 large burrata cheese
some basil leaves, torn apart
(2-3 Personen)
Für das geröstete Brot:
etwas Olivenöl zum Bestreichen
1/2 Baguette, in Scheiben
etwas Knoblauchpulver (optional)
Für den Tomatensalat:
300g Kirschtomaten, halbiert
1 kleine rote Zwiebel, fein gewürfelt
2-3 EL Olivenöl
1 1/2 EL roter Balsamico
1 TL Oregano
Salz, Pfeffer
1 große Burrata
einige Basilikumblätter, zerrupft
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 390°F (200°C). Slice the bread, drizzle or brush with some olive oil, sprinkle with garlic powder if desired (optional), and place on a baking sheet. Allow the bread to toast in the upper third of the oven until it has gotten some color – takes about 4-6 minutes. Then flip the bread slices over and drizzle or brush with some more oil and place in the oven for another 4-6 minutes. The bread should be crispy and nicely browned but not dry and hard ;) Remove from the oven and let cool down.
2. Wash and dry the tomatoes, then cut each in half. Peel and finely dice the onion. Add both to a bowl. For the marinade, mix the olive oil with the balsamic vinegar, add the dried oregano, and season well with salt and pepper. Add to the bowl with the tomatoes and mix everything. Let marinate for at least 10 minutes.
3. While the tomatoes are marinating, place the burrata on a plate and let come to room temperature, then arrange the marinated tomatoes around it. Garnish the tomatoes with a few torn basil leaves and season with a little more salt and pepper, if desired. Serve the burrata and tomatoes together with the toasted bread.
1. Den Ofen auf 200°C (390°F) Ober-/Unterhitze vorheizen. Das Brot in Scheiben schneiden, mit etwas Öl beträufeln/bestreichen, nach Belieben mit etwas Knoblauchpulver bestreuen (optional) und dann auf ein Backblech setzen. Das Brot im oberen Drittel des Ofens so lange rösten lassen, bis es etwas Farbe bekommen hat – etwa 4-6 Minuten. Dann die Brotscheiben umdrehen und noch einmal mit etwas Öl beträufeln/bestreichen und weitere 4-6 Minuten in den Ofen schieben. Das Brot sollte Farbe bekommen haben, knusprig sein, aber nicht trocken und hart. Aus dem Ofen holen und abkühlen lassen.
2. Die Tomaten waschen, trocknen und dann jeweils halbieren. Die Zwiebel schälen und fein würfeln. Beides in eine Schüssel geben. Für die Marinade das Olivenöl mit dem Balsamico vermischen, den Oregano dazugeben und gut mit Salz und Pfeffer würzen. Zur Schüssel mit den Tomaten dazugeben und alles gut vermengen. Mindestens 10 Minuten ziehen lassen.
3. Während die Tomaten ziehen, die Burrata auf einen Teller setzen und auf Raumtemperatur kommen lassen, dann die marinierten Tomaten darum verteilen. Die Tomaten mit einigen zerrupften Basilikumblättern garnieren und ggf. noch mit etwas Salz und Pfeffer nachwürzen. Burrata und Tomaten zusammen mit dem gerösteten Brot servieren.
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Here is a version of the recipe you can print easily.
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Burrata with Tomato Salad & Bread
- Prep Time: 00:10
- Cook Time: 00:12
- Total Time: 00:30
- Yield: 2 1x
- Category: Appetizer
- Cuisine: Italy
- Diet: Vegetarian
Description
A simple and easy appetizer in summer – creamy burrata with marinated tomatoes and toasted bread. So good you want to make it every day ;)
Ingredients
For the toasted bread:
some olive oil for brushing
1/2 baguette, cut into slices
some garlic powder (optional)
For the tomato salad:
10.6 oz. (300g) cherry tomatoes, halved
1 small red onion, finely diced
2–3 tbsp. olive oil
1 1/2 tbsp. red balsamic vinegar
1 tsp. dried oregano
salt, pepper
1 large burrata cheese
some basil leaves, torn apart
Instructions
1. Preheat the oven to 390°F (200°C). Slice the bread, drizzle or brush with some olive oil, sprinkle with garlic powder if desired (optional), and place on a baking sheet. Allow the bread to toast in the upper third of the oven until it has gotten some color – takes about 4-6 minutes. Then flip the bread slices over and drizzle or brush with some more oil and place in the oven for another 4-6 minutes. The bread should be crispy and nicely browned but not dry and hard ;) Remove from the oven and let cool down.
2. Wash and dry the tomatoes, then cut each in half. Peel and finely dice the onion. Add both to a bowl. For the marinade, mix the olive oil with the balsamic vinegar, add the dried oregano, and season well with salt and pepper. Add to the bowl with the tomatoes and mix everything. Let marinate for at least 10 minutes.
3. While the tomatoes are marinating, place the burrata on a plate and let come to room temperature, then arrange the marinated tomatoes around it. Garnish the tomatoes with a few torn basil leaves and season with a little more salt and pepper, if desired. Serve the burrata and tomatoes together with the toasted bread.
Notes
Enjoy summer!
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I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
Absoluter Knaller! :D
Kommt ab jetzt öfter auf den Tisch!