Fresh & Vibrant Caprese Salad with Burrata & Griddled Toast

A simple, sunny salad that lets good ingredients do the talking. Ripe red and yellow tomatoes, a whole ball of burrata, and golden toast straight off the griddle from our Cast Iron Skillet Pan. Perfect for cooking outside on hot days with your Cooks Professional Portable Hob.

Serves 2

Ingredients
- 1 large red tomato
- 1 large yellow tomato
- 1 ball of burrata
- 2 tbsp Willy's Olive Oil
- 2 slices of crusty bread
- A drizzle of pesto, homemade or shop-bought
- Flakey sea salt
- Cracked black pepper

Steps
1. Slice your tomatoes into thin rounds and arrange them on a serving plate, alternating the colours.
2. If it’s a sunny day, plug in your Portable Hob outside and place the Cast Iron Skillet on top, allowing it to heat up.
3. Drizzle 2 slices of crusty sourdough bread lightly with a little olive oil, then place on the hot griddle pan. Cook until you get good char lines and the bread is golden on both sides and put aside.
4. Place the ball of burrata in the centre of the plate, on top of your colourful tomato slices and season. For best results, use a Salt and Pepper Mill with an adjustable grind, favouring a more coarse seasoning.
5. Drizzle generously with balsamic vinegar and olive oil before dolloping the pesto over the top. 
6. Serve straight away with your griddled toast and enjoy!

Notes
This is a recipe about ingredients more than technique, so it's worth seeking out the best tomatoes and burrata you can find. We ventured to our local green grocers for our tomatoes and used some left over, homemade wild garlic pesto to top, made in our Cooks Professional NutriBlend.