- 5 lbs ripe heirloom tomatoes, cored and cubed
- 1/4 cup balsamic vinegar
- 1 cup torn basil leaves
- 1/4 cup olive oil
- 4 balls burrata (about 4 oz each), halved
- course salt and freshly ground pepper
- Coat tomatoes with balsamic vinegar in a large bowl.
- Add basil and olive oil and toss again.
- Season with salt and pepper.
- Divide burrata over salad and drizzle a little more vinegar and olive oil.
- Garnish with basil sprigs.