Mary Berry's Burrata with Heritage Tomato Salad and Bloody Mary Dressing
I find this is one of the most popular sharing plates – just break the burrata open and let everyone help themselves. Burrata, which means ‘buttery’ in Italian, is a fresh cheese made from a mix of mozzarella and cream. It’s shaped like a ball and the outside thin shell is buffalo or cow’s milk mozzarella, while the inside contains a soft, doughy, stringy mixture of curd and fresh cream. It’s best served at room temperature.
|750g (1¾lb)||heritage tomatoes, mixed sizes and colours|
|1 x 320g (11oz)||burrata ball|
|1 small bunch of||basil, leaves torn into pieces|
|1||celery stick, with leaves|
|coarse sea salt and freshly ground black pepper|
|For the dressing:|
|75ml (3fl oz)||tomato juice|
|4 tbsp||olive oil|
|1 tsp||Worcestershire sauce|
|2 tsp||balsamic vinegar|
|Tabasco sauce, to taste|
|celery salt, to taste|
1. Roughly slice the tomatoes into different shapes and sizes.
2. Place the burrata in the centre of a serving dish. Arrange the various tomatoes around the cheese and sprinkle with basil leaves.
3. For the dressing, mix the tomato juice, oil, Worcestershire sauce and vinegar in a jug and season well with Tabasco, celery salt and pepper.
4. To serve, season the tomatoes with coarse sea salt and pepper and pour over a little of the dressing. Serve the rest of the dressing in a jug. Add the celery stick and use it to stir the dressing just before serving with some crusty bread.
Prepare Ahead: Assemble the salad up to 2 hours ahead and dress just before serving. The dressing can be made up to a day ahead.