Multi-coloured caprese salad

A trendy variation on the classic caprese salad. Serve up an explosion of colour and flavour. This dish can be served as a starter or side dish. With a slice of bread it is a light main dish. This great salad is really easy to make!


Depending on the size of the tomatoes, cut them in half or in slices. Roast the tomatoes with a crème brûlée burner. Season with salt and pepper. Mix the apple vinegar with the olive oil and the zest and juice of half a lemon. Season the salad dressing with salt and pepper. Place the roasted tomatoes on a plate. Season the burrata with salt, pepper and lemon zest and place in the middle of the tomatoes. Sprinkle the salad dressing over the dish. Finish off with a few sprigs of dill.


4 people

  • 600 g Inca mix
  • 4 pieces of burrata
  • Dill
  • 75 g olive oil
  • 25 g apple vinegar
  • 1 lemon
  • salt and pepper