Tomato & Burrata Salad

This is a no brainer, especially if you have a great farmer’s market near your house.  When it’s tomato season there are so many options but my favorite is the simplicity of a dish to show off the true flavors of the tomato.  So the heart of this dish is a ripe juicy tomato and fresh burrata cheese.

Ingredients

• 9 ripened heirloom tomatoes
• 3 containers of (2 in each) freshly made burrata cheese
• 1 bunch of fresh basil
• 1 baguette
• Olive oil
• Salt & Papper
• Aged balsamic vinegar

The Tools

• Sharp knife
• Bread knife
• Platter

Making it

• Wash and cut the tomatoes in 1/2 inch slices
• Chiffon the basil (roll the leaves up like.a cigar and cut 1 centimeter strips), or just take each leaf without the stem
• Take a bread knife and cute the bread in one centimeter strips, brush with olive oil, salt & pepper, back at 400 degrees for 10 minutes the let cool.  Take a 2/3 of a freshly cut garlic clove and rub each toast down the middle.  Put in a bowl.

Time to Cook

• Place the tomatoes on the platter
• Toss basil on the tomatoes and burrata cheese evenly or put each leaf between each tomato (do this an hour beforehand and let sit on the counter)
• Place the burrata balls on top, poke a hole in the top of each one with your finger
• Sprinkle olive oil up and down the tomatoes
• Pour 2 tablespoons of balsamic vinegar on each ball of burrata cheese
• Serve with the toasts