Burrata and tomato salad
Here, creamy burrata and sweet, ripe tomatoes are paired with a punchy dressing of olive brine, lemon and black pepper. A simple but effective dish that's great served as a summery side
Azeri tomato salad
Serves 4-6 as a side
Easy
Prep:
plus sitting
This salad has just a few ingredients, and is packed with flavour and texture
Skip to ingredients
- ½ red onionpeeled
- 7g flat-leaf parsleyplus extra to serve
- 75ml pomegranate juice
- ½ tbsp pomegranate molasses
- 500g whole walnutsplus extra to serve
- 750g mixed ripe tomatoes (large ones cut into full circles or chunky wedges, smaller ones quartered or halved)
- handful of pomegranate seeds
- sea salt flakes
Nutrition: per serving (6)
- kcal627
- fat57g
- saturates6g
- carbs10g
- sugars9g
- fibre5g
- protein15g
- salt0.1g
Method
step 1
Combine the onion, parsley (stems included), pomegranate juice and molasses in a food processor.
step 2
Blend on a high speed until everything is well mixed, then add the walnuts. Pulse 6-10 times or until the nuts have broken down into small gravel-sized pieces – you want them to have a bit of a bite so try not to blend them into a paste.
step 3
Put the tomatoes in a large bowl and pour the blended walnut mixture over them. Mix well and, if you can, let the salad sit for an hour or two so that the tomatoes release more of their juices.
step 4
Toss the salad once more, before garnishing with additional parsley and walnuts, as well as the pomegranate seeds and a sprinkling of sea salt flakes to taste.
