This speedy summer salad is perfect as a sharing starter or as part of a Italian spread.

Serves 2-4 depending on side dishes

Prep: 10 minutes
Cook: 2 minutes

Ingredients:
30g pine nuts
500g tomatoes, quartered
250g cherry tomatoes, halved
Handful of cherries, stoned if you can't find fresh cherries, use frozen and defrost)
2 ripe red plums, stoned and sliced
Whole burrata cheese (about 150g)
Handful of fresh basil, leaves torn, to garnish
2 tsp oregano, to garnish
Salt and black pepper

Dressing:
4 tbsp olive oil
2 tbsp red wine vinegar
Good squeeze of lemon juice
2 tbsp sugar

Method:

• Mix the dressing ingredients together. The easiest way to do this is to put all the ingredients in a jam jar, pop the lid on and give the jar a good shake until everything is well emulsified.
• Season with salt and pepper.
• In a hot pan, toast the pine nuts for a minute or so on each side or until golden. Remove and set them aside to cool.
• In a large bowl, combine the tomatoes, cherries and plums.
• Add most of the dressing and toss to combine.
• Arrange the salad beautifully on a serving board or platter.
• Just before you're ready to serve, place the burrata in the middle and drizzle lightly with the remaining dressing.
• Scatter with the toasted pine nuts and season with a little salt and pepper.
• Finish with the basil leaves and sprinkle with oregano before serving.

Recipe extracted from The Social Kitchen Table