Tomato, burrata & broad bean salad

A plate of food on a table Vegetarian Salad Recipes

Preparation and cooking time

  • Prep:25 mins
  • Cook:2 mins
  • Plus marinating
  • Easy
  • Serves 4

Chop up tomatoes, toss with salt, top with creamy burrata and slather with a broad bean-flecked salsa verde to make this simple yet super-tasty salad

Nutrient Unit
kcal 409
fat 32g
saturates 15g
carbs 7g
sugars 5g
fibre 4g
protein 22g
salt 1.9g
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  • 500g tomatoes (I used a mix of sizes and colours)
  • 1⁄2 tsp caster sugar
  • 150g broad beans , podded
  • handful basil
  • handful chives
  • handful flat leaf parsley
  • 1 tbsp tarragon
  • 1 tbsp lovage
  • 1 tbsp mint leaves
  • 3 tbsp olive oil
  • 2 tsp Dijon mustard
  • pinch of fennel seeds
  • 1 lemon , zested
  • 1 tbsp red wine vinegar
  • 2 x 100g burrata or 2 x 125g balls mozzarella
  • 50g hazelnuts , toasted and roughly chopped
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  • STEP 1

Chop the tomatoes into a mixture of slices and wedges, then put them in a bowl. Toss with 1/2 tsp salt and the sugar, then leave to marinate for 30 mins. Meanwhile, bring a pan of water to the boil and add the broad beans. Boil for 2 mins, then drain and allow to cool for a couple of mins. Peel them out of their shells. This is a bit fiddly but well worth it – I use my thumbnail to pierce the skin, then gently squeeze out the shiny green beans.

  • STEP 2
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Finely chop the herbs, then tip into a bowl and whisk in the olive oil, mustard, fennel seeds, most of the lemon zest, and red wine vinegar. Season, then stir in the broad beans.

  • STEP 3

Tip the tomatoes onto a serving platter. Top with the burrata, then spoon over the broad bean salsa. Scatter over the hazelnuts and remaining lemon zest to serve.

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