Burrata Tomato Salad with Lemon-Thyme Oil

Burrata Tomato Salad with Lemon-Thyme Oil 

A simple classic that’s packed with flavour, easy to prepare and serve on our titanium cutting board. 

Ingredients

Lemon-Thyme Oil (makes extra)

½ cup extra-virgin olive oil

1 garlic clove, crushed

Peel from 1 small lemon

4 fresh thyme sprigs

For the burrata platter

4 heirloom tomatoes, sliced into medium-sized slices

1 (8-ounce) ball of fresh burrata sliced the same size as the tomatoes

½ cup fresh basil and/or mint leaves

1 tablespoon toasted pistachios, chopped  (optional)

Flaky sea salt and freshly ground black pepper

Toasted bread, for serving

Instructions

Make the lemon-thyme oil: Combine the olive oil, garlic, lemon peel, and thyme in a small saucepan over low heat. Gently warm the mixture, then turn off the heat. Let steep for 20 minutes, then strain.

Make the burrata platter: Arrange the tomatoes and burrata on a platter or our titanium cutting board. Sprinkle with salt, then drizzle with some of the lemon-thyme oil. Top with the basil and mint and sprinkle with the pistachios. Season to taste with salt and pepper and serve with toasted bread