Cherry, Burrata & Crouton Summer Salad

INGREDIENTS

200g fresh cherries, pitted
1/2 cucumber, thinly sliced
2 ripe tomatoes, chopped or sliced
A handful of fresh basil leaves, torn
1 ball of burrata
1–2 slices of stale bread, cut into cubes
2 tbsp extra virgin olive oil (try Mondegão for a rich, fruity touch)
Juice of 1/2 lemon
1 tsp white wine or apple cider vinegar
Salt and freshly ground black pepper, to taste

METHOD

Step 1
Start by preparing the croutons. Preheat the oven to 180°C. Toss the bread cubes with a little olive oil and a pinch of salt. Bake for 10–12 minutes, or until golden and crisp.

Step 2
In a small bowl, whisk together the olive oil, lemon juice, vinegar, salt, and pepper to make the dressing.

Step 3
In a large bowl, combine the pitted cherries, sliced cucumber, tomatoes, and torn basil. Pour over the dressing and toss gently.

Step 4
Add the croutons to the salad and give it one final toss. Transfer to a serving plate or bowl.

Step 5
Tear the burrata over the top and finish with a drizzle of olive oil and a few cracks of black pepper.

Best enjoyed immediately — fresh, sweet, creamy and full of summer flavour.