Tomato, Burrata & ‘Nduja Salad

Ingredients

• 400g tomatoes, mixed sizes and colours (at room temperature)
• Sea salt flakes
• 4 tbsp olive oil
• 1 shallot, finely diced
• 25g Somerset Cider ‘Nduja
• 2 tbsp Italian red wine vinegar
• 1 tsp caster sugar
• 1 burrata
• Handful of small basil leaves
• Crusty bread to serve

Method

1. Use a small serrated knife to slice the tomatoes thinly, then layer on a platter. Sprinkle with salt.

2. Heat the olive oil in a small pan over a gentle heat. Add the shallot and cook until softened.

3. Remove from the heat and add the ‘nduja, whisking together. Next whisk in the vinegar and sugar.

4. Tear the burrata over the tomatoes. Spoon over the dressing, then top with basil leaves.

5. Serve with crusty bread.