Recipes
Burrata with Balsamic Strawberries
This is a lovely way to eat strawberries as a summer starter or salad. The tartness of the strawberries and vinegar is balanced by the rich creaminess of the burrata. If you can’t find burrata, buffalo mozzarella works almost as well.
250g fresh strawberries, hulled and quartered
2 tablespoons good-quality balsamic vinegar
1 tablespoon white sugar
3 × 100g balls of burrata
2 tablespoons extra-virgin olive oil
a small handful each of fresh basil and mint leaves
a couple of pinches of flaky sea salt, or more to taste
a few twists of freshly ground black pepper.
Mix the strawberries in a bowl with the vinegar and sugar. Cover and leave to marinate in the fridge for a few hours, if you have time.
When ready to serve, put the strawberries on a serving platter. Split open the burrata balls and dollop the creamy cheese over the strawberries.
Drizzle with the olive oil, tear over the basil and mint leaves, and sprinkle over the salt and pepper.
