With the plethora of greenmarkets at our disposal in New York, it was pretty difficult to ignore the multi-coloured punnets of heirloom cherry tomatoes. They were everywhere, and they were cheap. But then again, fresh produce here is generally much cheaper than the stuff we get in Australia.

I had a bit of a craving for burrata, that luscious cream-injected mozzarella that melts my heart, and found some at Chelsea Market. Cheese and tomatoes? It needed more. I could have gone the typical basil route, which I love, but when I spotted a box of samphire I had to grab a handful. Samphire, otherwise known as sea beans, sea asparagus or salicornia is a salty little coastal plant that has been in vogue on many menu’s for a while now. I’m not the biggest fan of it raw, but I don’t mind it blanched and incorporated with other things.

I’ve kept the flavours simple by not going overboard with a dressing that’s too distracting. Some extra virgin olive oil, a little sea salt and black pepper and red wine vinegar. It’s all about the creamy burrata, sweet tomatoes and salty samphire. For a little interest, I threw in a few dill flowers that I found at Union Square market. These had that subtle aniseed flavour when you bit into them. Also, I had a few ground (husk) cherries left over in the fridge, which I threw in. These little guys are similar to a tomatillo in appearance, but pineapple in flavour.

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Heirloom tomatoes, samphire & burrata

Serve up your luscious burrata cheese with this gorgeous medley of heirloom tomatoes and samphire.

Course

Salads, Starters

Servings

servings

Ingredients

• 2 burrata at room temperature
• 1 punnet mixed cherry tomatoes (approx 1½ cups)
• ½ cup ground cherries husks removed
• 1 small handful samphire blanched for 30 seconds then plunged into cold water, drained
• 4 tbsp virgin olive oil
• 1 tbsp red wine vinegar or to taste
• Salt & black pepper to taste
• Dill flowers to garnish
• Crusty bread to serve

Course Salads, Starters Servings servings Ingredients 2 burrata at room temperature 1 punnet mixed cherry tomatoes (approx 1½ cups) ½ cup ground cherries husks removed 1 small handful samphire blanched for 30 seconds then plunged into cold water, drained 4 tbsp virgin olive oil 1 tbsp red wine vinegar or to taste Salt & black pepper to taste Dill flowers to garnish Crusty bread to serve

Instructions

1. Cut the larger cherry tomatoes into two and place them into a mixing bowl along with the rest of the tomatoes, husk cherries and blanched and cooled samphire. Add the oil, vinegar and seasoning. Mix gently and allow to sit at room temperature for about 20 minutes.
2. Place each burrata on serving plates, tumble the tomato salad next to it and garnish with dill flowers.

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