Tomato Orange Salad with Burrata & Roast Plum

🧂 Ingredients

• 500 grams mixed cherry tomatoes

  about a lb or 2.5 cups
• 1 naval orange
• 1 plum
• 4 tablespoons pine nuts
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 125 grams burrata
• 0.25 teaspoon salt

  optional

Instructions

• 1 Cut the plum into 4 or 8 pieces. Drizzle with a tablespoon of balsamic vinegar,
  toss to coat and set aside.
• 2 Heat a non-stick skillet over medium heat. Add the pine nuts and toast, moving
  constantly so they don't burn, until lightly brown (1-2 minutes). Remove from
  the pan and set aside to cool
• 3 Add a tablespoon of olive oil to the still-warm skillet. Put in the plum
  segments and gently sear in each side until golden brown (3-4 minutes). Remove
  from pan and set aside to cool.
• 4 Cut the cherry tomatoes lengthwise in half and put them in your salad bowl.
• 5 Cut the orange into 8 segments, and then cut the peel off of each segment. Cut
  off any excess white membrane or peel and put the orange slices in the bowl with
  the tomatoes.
• 6 Sprinkle the tomatoes and orange slices with salt (if using), mix gently and and
  then drizzle with another tablespoon each of olive oil and balsamic vinegar.
• 7 Arrange the plum segments in the bowl and then sprinkle in the pine nuts. Place
  the burrata in the center.
• 8 Serve with more balsamic and olive oil on the side.

Nutrition Info