tomato salad

Tomato carpaccio

With raspberries & burrata

tomato salad

10 mins

Super easy

serves 6

nutrition per serving

175

Calories


13.4g

Fat


6.5g

Saturates


3.8g

Sugars


8.5g

Protein


3.8g

Carbs


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Greg Marchand

Ingredients

8 ripe heirloom tomatoes, sliced

Extra-virgin olive oil

½ punnet (85g) of raspberries

2 x 125g burrata or good-quality mozzarella, torn

A handful of small basil leaves

Raspberry vinegar

Method

The raspberries add a lovely tang to the salad that’s incredible with the mozzarella and aromatic basil

  1. Slice the tomatoes and arrange on a plate. Season with sea salt, black pepper and oil.
  2. Douse the raspberries with a drizzle of raspberry vinegar and crush with a fork.
  3. Tear the burrata and scatter over the tomatoes, drizzle over the raspberry dressing and pick over the basil leaves to serve.

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