This classic combination is hard to pass up. A perfect, bright salad, makes the perfect Christmas day lunch or an impressive side dish for gatherings.
Drizzle each side of your sourdough slice with olive oil and place into a cast iron pan. Cook on a very low heat for roughly 10 - 15 minutes each side.
Combine the olive oil, sticky balsamic, shallot, parsley, salt and pepper into a large bowl and whisk together. Toss the tomatoes through the dressing and leave to marinate for 10 minutes.
Place the burrata into the centre of the salad and slice open. Finish off with a sprinkling of fresh basil leaves and drizzle of olive oil. Serve on pieces of olive oil fried sourdough.
Recipe Collaboration with Daen's Kitchen