Ingredients:

  • 3 medium tomatoes (heirloom or vine-ripened are best)
  • ½ pound cherry tomatoes
  • 1 burrata ball (1 large, about 8 ounces, or two small; substitute with plant-based cheese for vegan or Whole30)
  • ½ ounce basil leaves (about 15-20 leaves)
  • 3 tablespoons olive oil (high-quality extra virgin)
  • ½ teaspoon flake salt
  • ¼ teaspoon black pepper (freshly ground)
  • Balsamic vinegar or balsamic reduction - optional

Instructions:

  1. Wash and dry the tomatoes to remove any debris. Slice the medium tomatoes into desired thickness (about ¼ inch is ideal). Cut the cherry tomatoes in half.
  2. Arrange the sliced tomatoes and halved cherry tomatoes on a large serving plate, leaving space in the center for the burrata ball. Layer half of the basil leaves over the tomatoes, tucking larger leaves between them.
  3. Drizzle with olive oil and balsamic vinegar (if using). Lightly sprinkle with half the flake salt and black pepper.
  4. Place the burrata ball in the center of the plate. Top with the remaining tomatoes and basil leaves.
  5. Add another drizzle of olive oil and balsamic vinegar, and sprinkle with remaining flake salt and black pepper.