Caprese with Burrata and Crispy Ciabatta

Ingredients

• 750 gtomatoes — mixed, ripe
• 2 pcsburrata — of 125 g
• 1ciabatta
• 15 gbasil — fresh
• 1 clovegarlic
• 3 tbspolive oil — extra virgin
• 1 tbspolive oil
• 2 tbspbalsamic vinegar
• lemon zest — from 0.5 organic lemon
• black pepper — to taste
• salt — to taste

Method

1. 1

   Preheat the oven to 200 °C.

2. 2

   Tear or cut the ciabatta into coarse pieces.

3. 3

   Peel and finely chop the garlic. Mix the ciabatta with 1 tbsp olive oil and the garlic.

4. 4

   Spread the ciabatta pieces over a baking tray and bake them for approximately 8–10 minutes in the oven until golden brown and crispy. Toss halfway through.

5. 5

   Wash the tomatoes and cut large tomatoes into wedges and smaller tomatoes in half.

6. 6

   Distribute the tomatoes over a large dish and season with salt and black pepper.

7. 7

   Mix 3 tbsp extra virgin olive oil with the balsamic vinegar and drizzle this over the tomatoes.

8. 8

   Drain the burrata. Place the two balls on the salad and carefully open them up a little.

9. 9

   Distribute the crispy ciabatta over and among the tomatoes and burrata.

10. 10

    Pluck the basil leaves and scatter them over the salad.

11. 11

    Finally, finely grate the yellow zest of half an organic lemon over the dish. Serve immediately.