Ingredients (for 4 people):
50 g chopped hazelnuts
750 g colorful cherry tomatoes, for example, red and yellow
2 onions, for example, red
2 tbsp capers from a jar
5 tbsp balsamic vinegar
salt, pepper
1 bunch of spring garlic
1 garlic clove
50 g parmesan
½ lemon juice
100 ml olive oil
4 burrata balls, 100 g each
Preparation
1. Toast the hazelnuts in a dry pan without fat until golden. Remove and let cool.
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2. For the salad, wash the tomatoes and cut in half. Peel the onions and slice thinly. Mix the tomatoes, onions, capers, and balsamic vinegar. Season with salt and pepper. Let the tomato salad sit for about 10 minutes.
3. For the pesto, wash the spring garlic and cut into rings. Peel the garlic clove and chop coarsely. Grate the parmesan. Put everything into a tall container. Pour in the lemon juice and oil, briefly blend with a hand blender. Season the spring garlic pesto with salt and pepper. Stir in the nuts, reserving some for sprinkling.
4. Arrange the tomato salad on plates. Distribute the burrata on top and tear it coarsely. Drizzle everything with the spring garlic pesto and sprinkle with the remaining nuts. Serve with ciabatta.
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