Tomato and Burrata Salad with A Provencal Lavender Twist
Maison Mirabeau Wines · Provencal Recipes · Salad · TasteIn reality, cooking with lavender isn’t au fait with the locals, but used with subtlety and restraint, the perfume of Provence pairs perfectly with the more traditional native ingredients – garlic, honey and oil – for this simple dressing. Serve with lots of bread for scooping up the juices. This Maison Mirabeau recipe makes for a perfect lunchtime meal or a first course for a summer dinner. Don’t forget the fresh baguette and, bien sûr, some of our Pure rosé.
Bon appétit!

Tomato and Burrata Salad
This easy-to-prepare salad is delicious and a little unusual, topped with raspberries and served with a side of burrata. Enjoy!
Equipment
Ingredients
- 2 balls Burrata
- 1 lb Mixed Heritage Tomatoes
- 3 1/2 oz raspberries
- salt
- pepper
For the lavender dressing:
- 1 tbsp honey heaped
- 3 tbsp olive oil
- 1 plump garlic clove peeled and finely chopped
- 1/4 tsp dried lavender
- 2 tsp red wine vinegar
Instructions
- Heat the olive oil, garlic, lavender and honey in a small pan. Heat for 1 minute, then add the red wine vinegar. Set aside to cool down.
- Slice or chop the tomatoes into bite-sized chunks. Arrange on a plate with the burrata alongside. Drizzle with the dressing and tear the raspberries over the top.
Tried this recipe?Let us know how it was!
Additional Salads:
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You can make this salad all year by varying the ingredients according to the season. However, we love the combination of zucchini, tomato and lemon-caper dressing.
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Okanagan Summer Salad
This recipe is slightly adapted from a feature in Bon Appétit magazine. It is a delicious salad that uses our house blend of Herbes de Provence.
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Tomato Mozzarella Salad
This salad is quick to make, but the key is fresh tomatoes. Fresh goat cheese is a tasty alternative to mozzarella.
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Charred Peach, Asparagus, Mozzarella and Prosciutto Salad
Anna created this recipe to pair with the beautiful Etoile Rosé. A fresh and summery salad that’s ideal as a starter or light main course, and takes just 5 minutes to prepare. Omit the prosciutto for a vegetarian option.
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