Recipe: Tomato, Burrata and Kalamata Olive Salad

Photo: Bite Me More

It’s summer time and the livin’ is easy with this perfect-for-company, savoury salad.


3 pounds assorted fresh ripe tomatoes (such as heirloom, beefsteak, plum, Roma, hybrid, yellow), sliced
2 (8 oz each) burrata cheese or fresh whole-milk mozzarella
1 pint cherry tomatoes
1 pint grape tomatoes
1/2 cup Kalamata olives
1/4 cup micro greens (such as broccoli, basil, red cabbage)
3-4 radishes, thinly sliced
1/4 cup olive oil
Sea salt and freshly ground black pepper


1) Place burrata cheese on serving dish. Surround with sliced tomatoes, cherry and grape tomatoes, Kalamata olives, micro greens and sliced radishes. Drizzle generously with olive oil and sprinkle with salt and pepper.

Serves 4-6

Bite Me Bit: “A cooked tomato is like a cooked oyster: ruined.”
Andre Simon, The Concise Encyclopedia of Gastronomy

For more summery satisfying salads, try this Fennel, Orange and Avocado Salad  and this Grilled Peach Panzanella Salad.


Authors of bestselling cookbooks Bite Me, Bite Me Too and Lick Your Plate, saucy sisters Julie Albert and Lisa Gnat love eating, feeding, entertaining and dishing up easy recipes at