Ingredients:
Recipe:
Preheat your oven to 180°C. Start to make your croutons by roughly tearing the ciabatta into bite-sized pieces and placing in a bowl. Drizzle over a little olive oil and the rosemary. Add in the crushed garlic, season the bread with sea salt and scatter over a lined baking sheet. Toast the croutons on the lower rack for 8-10 minutes or until lightly golden.
To assemble the salad, combine the quartered tomatoes with the white wine vinegar, basil leaves and capers. Drizzle over about 2 tablespoons of olive oil and season the salad with salt and pepper. Just before serving, stir through the croutons. Plate the salad on a platter, nestling the burrata amongst the tomatoes. Drape the anchovy fillets over the salad and if desired, sprinkle a few extra basil leaves over the top.
