Tomato and Burrata Salad with A Provencal Lavender Twist
In 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!
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