Tomato, Burrata, Basil and Prosciutto Salad

We are lucky enough here on the Sunshine Coast to have so much beautiful produce grown locally. My local fruit and vegetable shop is run by a guy named Mark who darts all over the hinterland picking up individual crop harvests and right now these wonderful tomatoes are full on.

Heirloom tomatoes are well worth seeking out. Have you noticed how supermarket tomatoes are almost like an apple their that firm?

Our parents had the most magnificent vegetable garden which was a form of relaxation for them after a long day of work on the farm.  The burst of  juicy unripe tomatoes sprinkled with a little salt and bitten into like an apple is incredible. For anyone who has never had a homegrown tomato and not had this experience, do yourself a favour and plant some seedlings. Or seek them out at your local farmers market.

Mum used to simply slice the tomatoes into thick slice, add slices of cucumber that funnily enough Mum always run a fork down the sides of the cucumber which now makes me smile. Mum would then add thin slices of home made pickled onion. She would add some malt vinegar, a pinch of sugar and salt and pepper and it was just simply delicious.

barrata cheese

Burrata cheese originates from Italy. It’s a cow’s milk cheese made from mozzarella and cream. The texture is soft and oozy with a firm outer casing. It is devine in all sorts of salads, pizza toppings or torn through pasta.

balsamic vino cotto

Balsamic vino cotto has a dense sweet flavour, known as ‘agrodoce’. It is widely available and sometimes marketed as balsamic glaze. 

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