Tomato & Burrata Salad

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  • 3 heirloom tomatoes, thinly sliced
  • 1/2 teaspoon salt
  • 2 teaspoon white wine vinegar
  • 2 leeks, whites only, rinse and thinly sliced*
  • 2 tablespoons olive oil
  • 2 tablespoons chili onion crunch (plus a little extra for garnish)
  • pinch of salt
  • 2 green onions, sliced
  • Thai basil leaves, torn
  • 4oz burrata, pulled apart
  • freshly cracked black pepper


  1. Thinly slice the tomatoes and place on a plate. Sprinkle with salt and white wine vinegar on top.
  2. Add olive oil to medium nonstick pan over medium heat. Add leeks and salt, and sauté for 5-7 minutes. Once soft, add chili onion crunch and toss to combined.
  3. Pour the leeks on top of the tomatoes, then top with green onions and basil. Pull apart the burrata and spread throughout then top with black pepper before serving!


*For leeks, cut away the end and the green stalk, leaving behind the white. Cut in half lengthwise and rinse under cold water to get rid of any dirt before thinly slicing.