Salad of Summer Tomatoes, Watermelon, Burrata, Anchovy and Garden Herbs

Fri, 29 May 2026

Salad of Summer Tomatoes, Watermelon, Burrata, Anchovy and Garden Herbs

Ingredients
250 g cherry tomatoes
100g watermelon diced 1inch
4 anchovy cut in half lengthways to make long thin slices
1 burrata
1 sliced sourdough bread
10 g sugar
30ml sherry vinegar/balsamic
100g olive oil
Mixed fresh herbs (basil, coriander, fennel, oregano)

Method
Cut the tomatoes in half and place into a large mixing bowl, season with salt the sugar olive oil and cherry vinegar and leave to sit for 20 to 30 minutes.
Tear up the sourdough into small inch size croutons drizzle with a little olive oil and bacon the oven at 180 degrees for six to eight minutes until Golden Brown.
To assemble place the marinade tomatoes with the watermelon and croutons on a large plate lay over the anchovy slices and herbs.
Place the burratao in the middle of the plate and cut open just before serving.