Tomato, Burrata, Butter Beans + Crispy Shallots Summer Salad

This week, I’m sharing some of my favourite ingredients to use during the summer. Here is the first of three easy-to-make salads that pack in maximum flavour. It’s all about textures and using condiments. Here, I’ve used Mosto Cotto, an Italian syrup made from white and red grapes, to elevate the dressing, but aged balsamic vinegar works well too. I found some cuore del Vesuvio tomatoes that really take things to new levels.

This is the type of dish I love to serve when I have people coming round, and I’ve made it for countless dinner jobs too. Make your own fried shallots it's a game-changer!

Serves: 2

Ingredients:

• 1 large cuore del Vesuvio tomato, roughly chopped

• 300g mix and match or cherry tomatoes, roughly chopped

• Handful of fresh basil leaves

• 100g butter beans

• 1 tbsp dried oregano

• 1 ball burrata

• 100g chunky croutons (I made mine from 3 slices of spelt bread)

For the Dressing:

• 5 tbsp extra virgin olive oil

• 2 tbsp Mosto Cotto (I bought mine from @pasticceria_gianni_saccone) or aged balsamic vinegar

• 2 tbsp red wine vinegar

• Pinch of salt and pepper

For the Crispy Shallots:

• 2 shallots, thinly sliced

• 500ml sunflower oil

Instructions:

1. Make the Crispy Shallots: Add the sunflower oil to a medium saucepan and heat it up. When the oil is hot, add half of the thinly sliced shallots to fry. Fry until golden, about 4-5 minutes. Sieve them out and drain them on a paper towel. Repeat the process with the second batch.

2. Prepare the Dressing: In a small bowl, mix the dressing ingredients together—extra virgin olive oil, Mosto Cotto (or aged balsamic vinegar), red wine vinegar, and a pinch of salt and pepper. Set aside.

3. Mix the Salad: In a large mixing bowl, add all the chopped tomatoes, croutons, dried oregano, fresh basil leaves, and a pinch of salt and pepper. Pour over the prepared dressing and toss everything together well. Leave it to sit for 5 minutes to allow the flavours to meld.

4. Add Butter Beans: After the salad has sat for a bit, add the butter beans and mix again gently.

5. Assemble and Serve: Serve the salad on a platter, placing the burrata ball on top and slicing it open slightly to expose the creamy centre. Add a generous handful of crispy shallots on top for extra crunch. Drizzle over a little more olive oil, and finish with a final sprinkle of salt and pepper.

6. Enjoy: Eat this delicious, fresh salad straight away while it’s at its best!

Why You'll Love This Summer Salad:

This Tomato, Burrata, Butter Beans, and Crispy Shallots Salad is everything a summer dish should be—fresh, vibrant, full of textures, and so easy to put together. Perfect for a light lunch, an appetiser, or as part of a bigger spread when entertaining. Give it a try and let me know how it goes!