Tomato & Burrata Salad

Slice the 6 heirloom tomatoes, mixed colors & sizes (or 4 large) into a variety of cuts — halve the smaller ones, slice the larger ones into thick rounds or wedges. This mix of shapes makes for a beautiful presentation. Let them sit at room temperature if they were refrigerated.

Spread the sliced tomatoes on a large platter. Season generously with 1.5 teaspoons flaky sea salt and 1 teaspoon freshly cracked black pepper, then let them rest for 5–10 minutes to draw out their juices — this becomes part of the dressing.

Before plating, take the halved 1 garlic clove, halve it, and rub it all over the surface of your serving platter or board. This adds a subtle, fragrant garlic backdrop without overpowering the tomatoes.

Drizzle 4 tablespoons of extra-virgin olive oil evenly over the seasoned tomatoes, then drizzle 1.5 tablespoons of aged balsamic vinegar or balsamic glaze. The combination of good olive oil and balsamic with the tomato juices creates a natural vinaigrette right on the platter.

Tear the 3 fresh burrata balls (about 4 oz each) open and nestle the pieces among the tomatoes. The creamy interior should spill out naturally — don’t be tidy about it! This is where the magic happens.

Scatter the 1 cup of fresh basil leaves over the top — tear the larger leaves by hand. Finish with an extra pinch of flaky salt on the burrata and a final drizzle of olive oil. Serve immediately with 6 crusty bread slices or crostini to soak up all those incredible juices.