Buratta and aubergine salad with serrano ham and marinated cherry tomatoes




  • 2 buratta (Zanetti)
  • 6 thick slices aubergine, grilled
  • 1 handful rocket leaves
  • 6 slices serrano ham (Casademont)
  • 10 cherry tomatoes, halved
  • 1 cloves garlic, finely chopped
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp runny honey
  • Good pinch oregano
  • Salt and pepper to taste
  • 1 tbsp toasted walnuts
  • Few grissini sticks for serving

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Start this recipe by marinating the cherry tomatoes for 1 hour. Place the halved tomatoes into a bowl with the olive oil, balsamic vinegar, honey, garlic,  salt and pepper and oregano and mix together well. Allow to infuse for 1 hour. When ready, you can put the salad together. Place the rocket leaves and grilled aubergine slices into 2 deep salad bowls. Arrange 3 slices of serrano ham onto each plate. Spoon over the marinated tomatoes and all their juices and toss over the walnuts. Finally serve the buratta on top split open.

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