Tomato Orange Salad with Burrata & Roast Plum
This tomato burrata salad with orange and balsamic roast plum is easy, elegant and full of summertime flavors.
Servings 4
Calories 260kcal
Ingredients
- 500 grams mixed cherry tomatoes about a lb or 2.5 cups
- 1 naval orange
- 1 plum
- 4 tablespoons pine nuts
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 125 grams burrata
- 0.25 teaspoon salt optional
Instructions
- Cut the plum into 4 or 8 pieces. Drizzle with a tablespoon of balsamic vinegar, toss to coat and set aside.
- Heat a non-stick skillet over medium heat. Add the pine nuts and toast, moving constantly so they don't burn, until lightly brown (1-2 minutes). Remove from the pan and set aside to cool
- Add a tablespoon of olive oil to the still-warm skillet. Put in the plum segments and gently sear in each side until golden brown (3-4 minutes). Remove from pan and set aside to cool.
- Cut the cherry tomatoes lengthwise in half and put them in your salad bowl.
- Cut the orange into 8 segments, and then cut the peel off of each segment. Cut off any excess white membrane or peel and put the orange slices in the bowl with the tomatoes.
- Sprinkle the tomatoes and orange slices with salt (if using), mix gently and and then drizzle with another tablespoon each of olive oil and balsamic vinegar.
- Arrange the plum segments in the bowl and then sprinkle in the pine nuts. Place the burrata in the center.
- Serve with more balsamic and olive oil on the side.