August Salad

with Heritage Tomatoes, Burrata, Apple Marigold & Balsamic Pearls

Garry, Jenny and their family have been specialist tomato growers in our village for over 30 years. Restaurants, delicatessens and specialist food stores throughout the country now make a feature of Nutbourne Tomatoes. Their growing season runs from April right through to late October, but August is really the best month for ripe, sweet, flavoursome Sussex grown tomatoes.

In this recipe we combine them with the apply, tart, floral flavour of Apple Marigold leaves, pearls of white Balsamic Vinegar and the creamy richness of Burrata cheese. 

Ingredients For 6 to share

For the Balsamic Pearls
300ml Rapeseed Oil
80ml White Balsamic Vinegar
½ teaspoon Agar-agar

For the Salad
600g assorted Heritage Tomatoes
Rock Salt & Freshly Ground Black Pepper
A drizzle of virgin Rapeseed Oil (or Olive Oil)
1 Burrata Cheese
Small bunch of Apple Marigold leaves

Method

Begin by preparing the balsamic pearls. 
• Put the oil in an open bowl, deep chill in the freezer for at least 3 hours.
• Put the vinegar into a small pan, whisk in the agar-agar, allow to soak for 2 minutes, then place over a gently heat, bring to the boil.
• Wait 3 minutes then using a syringe (or very small spoon), squeeze droplets of the vinegar into the deep chilled oil. The balsamic will instantly gel into perfectly round pearls that provide little starbursts of flavour.
• The pearls can be stored in their oil for many months.

Next prepare the Salad:
•    I always like to vary the cutting of the tomatoes - some quartered, some sliced and some smaller cherries left whole.
•    Gently toss the tomatoes with salt, pepper and a little oil
•    Drain the burrata and place it in the centre of a serving dish. Casually arrange the tomatoes around the cheese, add small sprigs of marigold leaves 
•    Lift balsamic pearls out of the oil using a slotted spoon and dot then across the salad. 

Very simple, and very delicious!