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Lior Lev Sercarz
Toss the tomatoes with the lemon juice, olive oil, salt and some peperoncino flakes. Add the olives and chopped scallion and place on a serving platter.
Top it with some mint leaves and place the burrata cut in half on top.
Drizzle some more olive oil on top and garnish with a few more mint leaves
Replace the tomatoes with roasted zucchini and green beans.
Cut the burrata in big chunks and serve it with the tomato salad on grilled crusty bread
Food photo and recipe © Lior Lev Sercarz