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Make Peter Gordon's burrata and tomato salad with mango dressing

This fusion twist on the caprese salad has a punchy mango dressing to cut through the creaminess of the burrata

Peter Gordon's burrata and tomato salad with mango dressing

Serves 4

Preparation time 20 mins

Cooking time 0 mins

Our love of Peter Gordon's cooking is no secret – his creative fusion of ingredients means that each dish is a multitude of tastes and textures. Here's his twist on a caprese salad, with creamy burrata, heritage tomatoes and mango dressing.


  • 600g tomatoes
  • 1 burrata (250–300g)
  • 1 spring onion, thinly sliced and rinsed, then drained

For the mango dressing

  • 1 perfectly ripe mango (about 250–300g), peeled and all flesh cut from the stone
  • 15 basil leaves
  • ½ garlic clove, sliced
  • 2 tsp finely chopped ginger
  • ¼ medium-heat green chilli, chopped (including seeds)
  • ¼ tsp finely grated lemon zest
  • 2 tbsp lemon juice
  • 3 tbsp vegetable oil


  1. To make the mango dressing, place all the ingredients except the oil into a jug and purée until smooth using a stick blender. Slowly add the oil and purée for 20 seconds. Add salt to taste. Alternatively, make in a jug blender; although, as this volume is quite small, you may have less success.
  2. Thinly slice the tomatoes and arrange on a platter. Grind over some black pepper and sprinkle with flaky salt.
  3. If your burrata has a solid ‘knob’ on it, then cut this off and thinly slice it. Break the burrata into chunks. Arrange the burrata slices and chunks on the tomatoes.
  4. Drizzle with the dressing, sprinkle with the sliced spring onion (scallion) and serve immediately.