Burrata Tomato Salad on Italian Vegetables

Ingredients

• 400 g cherry tomatoes
• 1 Shallot
• 6 tbsp Olive oil
• 1 tbsp white balsamic vinegar
• Salt
• Pepper
• 0.5 bunch Basil
• 2 balls burrata (250 g)
• 2 bags FRoSTA Vegetable Mix Italian Cuisine (600 g each)

Instructions

1. 1.

   Clean, wash and halve or quarter the tomatoes. Peel the shallot and slice into thin rings. Mix with 2 tbsp olive oil and balsamic vinegar, salt and pepper.

2. 2.

   Wash basil, shake dry and pluck leaves. Drain burrata.

3. 3.

   Add frozen vegetable mix to a pan with remaining oil and cook over medium heat for 10–12 minutes, stirring occasionally. Divide the cooked veg onto four plates and top with tomato salad. Halve the burrata balls and place half a ball on each plate with additional basil leaves.