Building upon my simple tomato salad, this variant is a take on the classic Italian tomato mozzarella salad, using the creamy, rich burrata cheese in place of mozzarella. In addition I like to add whole, chopped, torn, or sliced basil to the dish.

Ingredients:

Fresh tomatoes – heirloom, beefsteak, cherry, grape, vine, roma, or others will suffice, the fresher the better, and ideally in summer, local organix heirloom varities will add slight nuances to the flovor profile. I like to get my burrata from DeLaurentis in the Pike Place Market, or the Metropolitan Market.

Fresh burrata cheese – substitue fresh mozerella only when necessary.

Fresh Basil leaves.

EVOO – Extra Virgin Olive Oil – here I like to splurge and get the most expensive I can find.

Balsamic vinegar – unlike the simple tomatoe salad, I prefer to use only balsamic vinegar – and will sometimes use a thicker and reduced glaze.

Salt and pepper as desired.