There’s nothing like a plate of fresh heirloom tomatoes at the height of their summer season simply served sliced with basil, olive oil salt, pepper and burrata cheese.
- 2 pound fresh heilomm tomatoes (choose a variety of colors, sizes and shapes)
- coarse, flaky sea salt (such as Maldon)
- freshly cracked black pepper (as needed)
- ½ cup loosely packed fresh basil leaves (as needed)
- very good olive oil (as needed)
- 8 ounce fresh burrata cheese
Cut tomatoes into various shaped slices and wedges. Small tomatoes may be halved and cherry tomatoes may be left whole. Use your judgment, your goal is a wide variety of shapes, sizes and colors. Arrange the tomatoes artfully across a serving platter. Sprinkle lightly with sea salt and black pepper. Garnish with basil and a big drizzle of olive oil. Let stand at room temperature at least 30 minutes and up to 1 hour.
To serve, nestle the burrata among the tomatoes. Tear it open releasing its fresh, milky curds. Serve with additional olive oil, salt and pepper on the side.