RECIPE

Fruit and Tomato Caprese Salad with Burrata and Roasted Grapes

Name: Fruit and Tomato Caprese Salad with Burrata and Roasted Grapes
Cook time: 30 min
Yield: 8

Recipe Created For

2.8 L Square Dish, 3.8 L Oval Casserole

Main Course

Fruit

Cook Time

Under 30 minutes

Serving Size

Cook Mode

INGREDIENTS

Dressing

½ cup (125ml) olive oil or walnut oil
4 tbsp (60 ml) white balsamic vinegar
2 tbsp (30 ml) crushed fennel seeds
1 tbsp (15 ml) fresh thyme leaves
1 tsp (5 ml) red pepper flakes

Salad

3 cups (750ml) seedless red grapes
3 peaches or nectarines, cut into wedges
6 plums or apricots, cut into halves or quarters
4 large heirloom tomatoes, cut into wedges
16 cherry tomatoes of various colours, halved
1 large ball burrata cheese
Small basil leaves, to taste
Flaky salt, to taste

EQUIPMENT

This recipe is all about vibrant colours, textures and presentation. Reach for stone fruit, cherry tomatoes and grapes, mix in a simple vinaigrette, and let the natural flavours do the talking. Add burrata for creamy flavour and texture, then present your tasty dish in one of our Heritage casseroles.

INGREDIENTS

Dressing

½ cup (125ml) olive oil or walnut oil
4 tbsp (60 ml) white balsamic vinegar
2 tbsp (30 ml) crushed fennel seeds
1 tbsp (15 ml) fresh thyme leaves
1 tsp (5 ml) red pepper flakes

Salad

3 cups (750ml) seedless red grapes
3 peaches or nectarines, cut into wedges
6 plums or apricots, cut into halves or quarters
4 large heirloom tomatoes, cut into wedges
16 cherry tomatoes of various colours, halved
1 large ball burrata cheese
Small basil leaves, to taste
Flaky salt, to taste

EQUIPMENT

INSTRUCTIONS

Preheat the oven to 425°F (220°C).

In a small bowl, make the dressing by whisking together the olive oil, white balsamic vinegar, crushed fennel, thyme laves and red pepper flakes. Season with salt and pepper to taste.

In a Square Dish, toss the grapes with 2 tbsp (30 ml) of the dressing. Roast the grapes in the oven for 10 to 15 minutes or until starting to blister.

Meanwhile, place the peach and plum wedges in a large bowl. Add 2 tbsp (30 ml) of the dressing and mix well. Adjust the seasoning. Let marinate at room temperature while the grapes are roasting, gently stirring a few times.

In a 3.8 L Oval Casserole, combine the tomato wedges and cherry tomatoes, marinated fruit, roasted grapes and arugula. Place the burrata at the centre of the salad and slice open. Drizzle the salad with the remaining dressing and garnish with a handful of fresh basil leaves. Sprinkle with flaky salt and freshly cracked pepper, to taste.