Such a classic salad made using the fabulous IOW tomatoes and beautiful Burrata. I decided to make a pesto with pistachio nuts, which if you haven’t tried then you really should. It’s sweet and nutty and blends into the most vibrant colour. Amazing with pasta but also good loosened with extra virgin olive oil as a salad dressing. It will keep in the fridge for about 3 days, so it’s worth making a large batch.
750g Mixed Tomatoes - sliced
1 handful rocket
Pesto - 80g fresh basil
50g pistachio nuts - shells removed
30g Parmesan - grated
1-2 cloves garlic
Juice 1/2 lemon
150-200ml olive oil
Salt & Pepper
Blitz together the pesto ingredients in a mini chopper or bullet.
Drain the Burrata on a kitchen towel. Add the tomatoes and rocket to a large platter. Top with Burrata, season and drizzle with pesto dressing.