Tomato & Burrata Salad with Black Kampot Pepper

A celebration of summer's finest ingredients — ripe local tomatoes, creamy burrata, fragrant basil, and authentic Black Kampot Pepper. Finished simply with extra virgin olive oil, aged balsamic vinegar, and capers, this elegant salad proves that exceptional ingredients need very little to shine.

Ingredients (Serves 2–4)

• 1 ball fresh burrata
• 4–5 ripe local tomatoes, cut into wedges
• A handful of fresh basil leaves
  
• 2–3 tbsp extra virgin olive oil
• 1 tbsp aged balsamic vinegar
• ½ tsp freshly ground TYKCOLLECTIVE Black Kampot Pepper
• Flaky sea salt, to taste

Instructions

1. Prepare the tomatoes.

Arrange the tomato wedges on a large serving platter and season lightly with flaky sea salt.

2. Add the burrata.

Place the burrata in the centre of the platter.

3. Finish the salad.

Scatter the basil leaves and capers around the tomatoes. Drizzle generously with extra virgin olive oil and aged balsamic vinegar.

4. Season with Kampot Pepper.

Finish with freshly ground Black Kampot Pepper just before serving, allowing its floral aroma and gentle citrus notes to complement the sweetness of the tomatoes and the richness of the burrata.

Serving Suggestion

Serve immediately with warm crusty bread, grilled sourdough, or alongside grilled chicken, seafood, or a chilled glass of white wine. Perfect for summer lunches, picnics, or effortless outdoor entertaining.

Why Black Kampot Pepper?

Unlike ordinary black pepper, authentic Black Kampot Pepper develops delicate floral aromas with notes of citrus, eucalyptus, and warm spice. Its balanced complexity enhances fresh seasonal ingredients without overpowering them, making it the perfect finishing touch for simple summer dishes.

Written and curated by the TYKCOLLECTIVE Research & Culinary Studio.