Laced with extra virgin olive oil, this burrata has the freshness of vegetables and the aroma of basil pesto

Looking for an easy to make salad? Here you go then. This recipe has been sent to us by Executive Sous Chef at The Imperial, Prem Kumar Pogakula. It was a part of a just-concluded Carpaccio food promotion he designed at the hotel’s San Gimignano restaurant.

Tomato Carpaccio burrata, basil, balsamic, extra virgin olive oil


2 plum tomatoes

1 burrata cheese

5 fresh basil leaves

10 ml balsamic vinegar reduction

15 ml extra virgin olive oil

Salt/crush black pepper to taste

20 gms basil pesto

80 gms rocket leaves


Gently mix the rocket leaves with salt, pepper and with extra virgin olive oil. Thinly slice the tomatoes and arrange on top of the rocket leaves.

Now cut burrata cheese in to half and place in the middle of the plate.

Drizzle salt, pepper, balsamic vinegar, basil pesto and olive oil on top.

Garnish with fresh basil leaves and serve cold.

About the chef

Chef Prem Kumar Pogakula is the Executive Sous Chef at The Imperial, New Delhi. Chef Prem has culinary experience of 11 years across premium hospitality brands. His earlier tenures have been at The Oberoi Udaivilas, The Leela Palace Bangalore, Carlson Group and also The Imperial New Delhi, along with Accor Hotels in Thailand. His specialisation in Western (Italian and French), Oriental and Indian cuisines and his interest in fusion food rest on his stringent Thai and Japanese specialty training in Bangkok and his culinary odysseys with Michelin Star French

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