Tomato and burrata salad with lavender dressing

In reality, cooking with lavender isn’t au fait with the locals, but used with subtlety and restraint, the perfume of Provence pairs perfectly with the more traditional native ingredients – garlic, honey and oil – for this simple dressing. Serve with lots of bread for scooping up the juices. 

Ingredients (serves 2 as a starter or lunch)

  • 2 balls burrata
  • 450g mixed heritage tomatoes 
  • 100g raspberries
  • Salt 
  • pepper

For the lavender dressing:

  • 1 heaped tbsp honey 
  • 3 tbsp olive oil
  • 1 plump garlic clove, peeled and finely chopped
  • 1/4  tsp dried lavender 
  • 2 tsp red wine vinegar 


Heat the olive oil, garlic, lavender and honey in a small pan. Heat for 1 minute then add the red wine vinegar. Set aside to cool down. 

Slice or chop the tomatoes into bite-sized chunks. Arrange on a plate with the burrata alongside. Drizzle with the dressing and tear the raspberries over the top.

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