This generous platter pairs multicoloured tomato wedges with stone fruit and soft cheese.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 500 g ripe Ananas Noir tomatoes
- 2 nectarines
- 200 g burrata
- 2 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tbsp chopped basil
- 1/4 tsp salt
Method
- Cut tomatoes and nectarines into wedges; arrange on a wide platter.
- Whisk oil, vinegar and salt, then spoon over the fruit.
- Tear burrata over the platter. Finish with basil and serve immediately with bread.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Ananas Noir Tomato
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
What to cook next
- Atomic Sunset Tomato and Peach Toasts
- Rebel Starfighter Tomato Panzanella
- San Marzano Fire Tomato Butter Pasta
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
