Burrata Cheese salad

Burrata Cheese Salad


Rocket Salad – 25 grams

Plum Tomato Wedges – 1 pcs

Red Cherry Tomato Cut in half  – 8 pcs

Yellow Cherry Tomato Cut in half – 8 pcs

Burrata Cheese – 1 pcs

Olive Oil – 1 tbsp

Honey – 2 tbs

Balsamic Vinegar – 200 ml




  1. For the Balsamic reduction, sauce stir 200ml balsamic vinegar and honey together in a small saucepan and place over high heat.
  2. Bring to boil, reduce the heat to low and simmer until the vinegar mixture has reduced to half. Set aside to cool.
  3. In a mixing bowl, add plum tomato wedges, red cherry tomato, yellow cherry tomato, salt & pepper and balsamic reduction sauce. In a clean bowl drizzle the rocket salad with olive oil salt and pepper.
  4. In a salad plate arrange the tomato mix assemble with rocket leaves topped with fresh burrata cheese. Sprinkle with salt and pepper and balsamic reduction sauce.

De Wetshof Nature in Concert Pinot Noir 2017

Beautiful rich complexities of fresh, full-ripe crispy berries and cherries are complemented by pronounced velvety-nutty flavours on the mid-palate leading to smooth tannins on the finish.