Burrata salad with cherry tomatoes & cherries

200 g colorful cherry tomatoes 100 g fresh cherries 1 truffle burrata (~150 g) 1 tbsp fresh basil leaves 2 tbsp pine nuts 100 g sourdough bread 2 tbsp olive oil 1 tbsp balsamic vinegar Coarse salt Pepper

Tear the sourdough bread into irregular pieces. Toast them in a pan with a little olive oil over medium heat until golden and crispy. Set aside.

In the same pan, toast the pine nuts for 2–3 minutes until lightly golden, stirring often. Be careful not to burn them.

Cut the cherries in half and remove the pits. Cut the cherry tomatoes in half as well.

In a bowl, combine the cherry tomatoes, cherries, basil leaves, salt, and pepper. Add the olive oil and balsamic vinegar and mix gently.

Transfer the salad to a serving platter, add the toasted bread and burrata, then sprinkle with the toasted pine nuts. Serve immediately.

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Burrata salad with cherry tomatoes & cherries

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