52 weeks of little helps

Al fresco burrata salad

  1. Make the dressing by whisking together 2½ tablespoons olive oil and the juice of ½ lemon. Season, then set aside.
  2. In a large salad bowl, gently mix together 400g sliced Tesco Finest vine tomatoes, 250g halved Piccobella cherry tomatoes, and 3 ripe peaches cut into wedges. Transfer to a platter and add 250g Tesco Finest Italian burrata, drained and torn into pieces.
  3. Drizzle over the dressing, and finish with a handful of fresh basil leaves.

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Al fresco burrata salad

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Showing 1 to 7 of 7 items

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