A true taste of spring that takes just 20 minutes to make

The perfect dish to share as part of an al fresco lunch or supper

Credit : Haarala Hamilton and Valerie Berry

Diana Henry

Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.

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Published 15 May 2026 3:18pm BST

You can call this a salad or a ‘platter’ or whatever you like. It’s good for lunch (serve with good bread or little boiled Jersey Royal potatoes) as well as a starter. Burrata is expensive and not everyone loves the creaminess so it’s fine to use mozzarella instead (slice or tear it and drizzle it with some extra virgin olive oil).…