Marry Berry Burrata with Tomato and Cucumber Salsa is made with burrata cheese, cherry tomatoes, cucumber, black olives, basil, olive oil, and ciabatta bread. This recipe creates a vibrant, creamy starter or platter addition with crisp toasted bread and a fresh, tangy salsa. It takes about 20 minutes to prepare and serves 2–3.
Marry Berry Burrata with Tomato and Cucumber Salsa Ingredients
- ½ part-baked ciabatta, sliced into 8 or 9 (approximately 135g/4¾oz)
- 2 tbsp olive oil, plus extra to finish
- 1 burrata ball (approximately 150g/5oz)
- Balsamic glaze, to finish
For the salsa:
- 150g (5oz) cherry tomatoes, diced
- ½ cucumber, peeled, deseeded, and diced
- 25g (1oz) pitted black olives, diced
- 2 tsp white wine vinegar
- 2 tbsp finely chopped fresh basil
- 2 tbsp olive oil
How To Make Marry Berry Burrata with Tomato and Cucumber Salsa
- Preheat Oven: Set oven to 220°C/200°C Fan/Gas 7.
- Toast Ciabatta: Brush both sides of ciabatta slices with olive oil. Bake on a sheet for 10–12 minutes until golden and crisp. Set aside.
- Make the Salsa: In a bowl, combine diced tomatoes, cucumber, olives, vinegar, basil, and olive oil. Season with salt and pepper and mix well.
- Assemble the Dish: Spoon three-quarters of the salsa onto the center of a plate and spread slightly. Place burrata on top, then spoon over the remaining salsa.
- Finish and Serve: Arrange ciabatta around the plate. Drizzle with balsamic glaze and a bit more olive oil. Serve immediately.
Recipe Tips
- Dice Finely: Ensure all salsa components are cut to pea-size for uniform texture.
- Use Good Burrata: Fresh, creamy burrata makes a big difference.
- Make Salsa Ahead: Salsa can be prepared up to 6 hours in advance and chilled.
- Toast Until Crisp: Properly toasted ciabatta adds crunch contrast.
- Serve Immediately: Burrata is best when served fresh and slightly cool.
What To Serve With Burrata with Tomato and Cucumber Salsa
This dish pairs well with a crisp Sauvignon Blanc, sparkling water with lemon, or alongside grilled vegetables or antipasti. It’s also a great start to an Italian-inspired meal.
How To Store Burrata with Tomato and Cucumber Salsa
Refrigerate: Store the salsa separately in the fridge for up to 6 hours. Assemble just before serving.
Freeze: Not suitable for freezing.
Burrata with Tomato and Cucumber Salsa Nutrition Facts
- Calories: 330 (per serving, based on 3 servings)
- Total Fat: 25g
- Saturated Fat: 9g
- Carbohydrates: 18g
- Sugar: 3g
- Protein: 11g
- Sodium: 420mg
FAQs
Can I substitute burrata with mozzarella?
Yes, but burrata offers a creamier, richer texture.
Is this dish served hot or cold?
The bread is warm, but the burrata and salsa should be served at room temperature or slightly chilled.
Can I use different herbs?
Fresh basil is ideal, but you can substitute with parsley or chives if preferred.
What if I don’t have balsamic glaze?
Use a drizzle of balsamic vinegar and a touch of honey as an alternative.
Can this be made as a larger platter?
Absolutely—simply scale up the ingredients and arrange on a larger serving plate.
Marry Berry Burrata with Tomato and Cucumber Salsa Recipe
Description
A fresh and creamy burrata served atop a finely diced tomato-cucumber salsa, paired with crisp ciabatta and a balsamic drizzle.
Ingredients
For the salsa:
Instructions
- Preheat oven to 220°C/200°C Fan/Gas 7.
- Brush ciabatta slices with oil, bake 10–12 minutes until crisp.
- Mix salsa ingredients and season well.
- Spoon salsa onto plate, top with burrata and remaining salsa.
- Arrange bread around and drizzle with balsamic glaze and olive oil.
- Serve immediately.
Notes
- Dice all salsa ingredients very finely.
- Use fresh burrata for best flavor.
- Assemble just before serving.
- Not suitable for freezing.