Heirloom Tomatoes with Burrata, Chicken, Grilled Veggies and Basil Vinaigrette
This light and tasty salad only takes ten minutes to make.
Ingredients
Basil Vinaigrette
2tbsp sliced fresh basil leaves
1 clove minced garlic
1/4cup extra virgin olive oil
2tbsp lemon juice
Salt and freshly ground black pepper
Veggies and Salad
450g chicken thighs
225g burrata
1 cup halved cherry tomatoes
2 ears of corn
200g fresh summer squash or courgettes
225g arugula
3tbsp extra virgin olive oil
Freshly ground black pepper and salt to season
Instructions
- Make the vinaigrette by whisking together all the ingredients until emulsified. Season to taste with salt and pepper.
- Heat a grill pan over medium-high heat. Season chicken and drizzle with olive oil. Add to grill pan and cook through, for about 4 minutes on each side, then remove, chop into bite-sized pieces and set aside.
- Cut summer squash and arrange in a grill pan or on a barbecue, then add corn and grill for about 4 minutes until all are lightly charred and cooked through. Remove and cut corn off the cob.
- Place arugula in a large salad bowl and add the corn, squash, chicken and tomatoes. Drizzle with vinaigrette, toss to combine and top with burrata and serve immediately.
Serves 4
