To mark the debut of our AW23 collection, we threw a cozy dinner event in collaboration with the renowned London-based chef and food writer, Nina Parker.
Just for you, Nina has generously shared her seasonal tomato salad recipe for a refreshing autumnal dish.
3 bulls heart tomatoes (or any nice large heirloom variety), cut into chunky 3cm pieces
2 handfuls datterini tomatoes, sliced into uneven 3rds
2 balls burrata
zest of 1 lemon
bunch of fresh basil
1 tbsp dried oregano
For the dressing:
6 tbsp extra virgin olive oil, plus extra
3 tbsp aged balsamic vinegar, plus extra
1 tbsp red wine vinegar
salt + pepper
For the crispy onions:
1 large white onion, thinly slice on a mandoline
500ml sunflower oil
Set a saucepan to a medium to high heat + add the sunflower oil. When hot, add a piece of onion to the oil + when it sizzles the oil is ready. Add the onions + fry until golden. This depends on the heat + you might need to adjust but about 4-5mins. Stir regularly! When they start to go golden use a sieve to fish them out + onto paper towel to drain. Season with salt + pepper.
Mix dressing ingredients together + check the seasoning!
Add tomatoes into a large bowl + pour over the dressing. Season with salt, pepper + toss together. Leave to sit for 5mins!
Set a frying pan to a medium heat + add 4 tbsp olive oil + half the basil leaves. Let this gently fry for 1-2mins for the oil to infuse. Pour these over the tomatoes.
Pile tomatoes on a serving platter + drizzle over 1/2 of the remaining juices. Roughly chop the burrata + dot it on top. Scatter basil leaves, grate lemon's zest on top of burrata pieces + top with crispy onions. Drizzle over a little more olive oil, balsamic + oregano.