Ingredients
Equipment
Method
- Wash and dry the tomatoes. Slice the heirloom tomatoes into approximately 1/4-inch slices or wedges and halve the cherry tomatoes.
- Arrange the tomatoes across a large serving plate. Sprinkle lightly with flaky sea salt and allow them to rest for about 5 minutes.
- Combine the extra virgin olive oil and finely minced or grated garlic in a small bowl.
- Drain the burrata and gently pat away excess liquid if necessary. Place the whole burrata in the center of the tomatoes.
- Scatter fresh basil leaves around the tomatoes and burrata, gently tearing larger leaves if desired.
- Drizzle the garlic-infused olive oil over the tomatoes and burrata, followed by the balsamic glaze.
- Finish with freshly cracked black pepper and additional flaky sea salt to taste.
- Serve immediately with crusty bread if desired. Cut the burrata open just before serving so the creamy center spreads over the seasoned tomatoes.
Nutrition
Notes
For the best flavor, use ripe seasonal tomatoes and allow the burrata to sit out for about 15 to 20 minutes before serving. Assemble immediately before eating to prevent the tomatoes from becoming overly watery.