White bean salad with burrata and tomatoes
Photo by Tam West
Cut the burrata at the table and let it spread through the salad.
|3 Tbsp||Olive oil|
|1 can||White beans, 400g, drained and rinsed; we used cannellini beans|
|8 handfuls||Salad leaves|
|8 small||Tomatoes, 4 red and 4 yellow, sliced|
|125 g||Burrata cheese, a fresh Italian cheese, soft and mild with a taste of fresh milk and cream|
|1 small handful||Basil leaves|
|1 splash||Rice wine vinegar|
- Place 2 tablespoons oil in a small heavy-based saucepan. Add the white beans and place over medium heat. Cook until the beans are heated through.
- Place the salad leaves in a large shallow bowl with the sliced tomatoes. Top with the warm beans, burrata and the basil leaves.
- Season with salt and freshly ground black pepper and finish with the remaining oil and a splash of vinegar.