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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. Heirloom tomatoes (see notes)
- 1 burrata (ball of, approx. 8 ounces /227 grams, drained and patted dry)
- 1 handful fresh basil leaves
- extra virgin olive oil (for drizzling, about 2 to 3 tablespoons)
- aged balsamic vinegar (or balsamic glaze, for drizzling, about 1 to 2 tablespoons)
- flaky sea salt
- freshly ground black pepper
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