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Isle of Wight Tomato & Burrata Salad, with Pistachio Pesto Dressing

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.


Serves 4-5


750g Mixed Tomatoes - sliced

3 burrata

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.

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