I love tomatoes. Each summer when the heirloom tomatoes arrive in stores or the local farmers’ market’s I go crazy for tomatoes. I will buy them all week and eat them every day in many different preparations. Sliced with flaky sea salt, fresh basil or oregano, Caprese style with basil leaves, simple with olive oil and balsamic vinegar, served with avocado or grilled peaches, the combinations are endless. Heirloom tomatoes with burrata is a staple salad in the Hadland household. I love to vary the varieties of tomatoes – purple Cherokee, heirloom cherry tomatoes, beefsteak, red, yellow, purple, orange, green – the permutations are endless, as are the preparations to impress your guests, feed your family, and satisfy yourself. I think the ingredients in the following photos and preparation are sufficiently self-explanatory. Enjoy!