It’s lettuce season again! I said last week that I felt like it was time for a salad series, and I wasn’t lying. I made this tomato salad recipe last week when I happened to have leeks, tomatoes and burrata nearby. It has a slight kick with some delicious chilli onion crunch and some vinegary tartness. It’s the perfect easy side dish as it takes about 15 minutes to prepare and most of the time is spent cooking the leeks with almost nothing to do. Sometimes cooking is an affair of the heart, but usually not in summer. We have things to do this summer that don’t include a stove or our precious time.
i love summer I love it with all my heart. I am not suitable for cold weather. I’m not sure who this is. Grumpy people maybe? But people who like to sit on the beach in warm weather, eat a shrimp cocktail and contemplate whether to get in the water or just keep leaving their butt prints in the sand…well, those are my kind of people. Beaches were created so that people could not do anything and it was not considered laziness. Science. And I like that. But since Colorado doesn’t exactly call for beach vibes, we’re heading to Cabo next month. When Brian was still working 70 hours a week at a job that would surely eventually lead to stress-related cancer, we got a timeshare in Cabo to force Brian to take an annual vacation…then he quit his job and could go whenever he wanted wanted. I immediately regretted it. This is the second time we are back on timeshare and I hope I like it better than the first time. We will see…
Speaking of beaches (and regrets), when Avery goes to sleep at night, I quickly turn on Below Deck. This is my new obsession. I experience a new obsession every week and this week it’s the second season of Below Deck Sailing. Season 1 was fine but season 2… OM G. Brian didn’t have time for a golf weekend which meant I spent the whole season very quickly. If you like drama without people hating each other and being very mean, Below Deck Sailing Season 2 is for you. Just trust me on this one. Make yourself a tomato burrata salad, turn it on and enjoy your life. Life is full of simple pleasures and burrata with a dash of drama is definitely two of them.
Tomato and Burrata Salad
- Preparation time: 10 mins
- Cooking time: 7 minutes
- Total time: 17 minutes
- Yield: 4–6 portions 1X
- 3 old tomatoes, thinly sliced
- 1/2 teaspoon Salt
- 2 teaspoons white wine vinegar
- 2 Wash and thinly slice leeks, white cabbage only*
- 2 tablespoons olive oil
- 2 tablespoons Chili Onion Crunch (plus extra for garnish)
- pinch of salt
- 2 Spring onions, sliced
- Thai basil leaves, torn
- 4 oz Burrata, pulled apart
- freshly ground black pepper
- Thinly slice the tomatoes and place on a plate. Sprinkle with salt and white wine vinegar.
- Pour olive oil into a medium non-stick skillet over medium-high heat. Add the leek and salt and sauté for 5-7 minutes. Once soft, add the chili onion crunch and mix.
- Pour the leek over the tomatoes and top with spring onions and basil. Disassemble and spread the burrata on top, then sprinkle with black pepper before serving!
*For leeks, cut off the end and the green stalk, leaving the white part. Halve lengthways and rinse under cold water to remove dirt before slicing thinly.
What I used for this recipe:
You may also like:
Peach and Burrata Salad
Summer shrimp salad
Thai Chicken Mango Salad
Mexican Street Corn Salad
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