- 1 large ball (about 8 ounces) fresh burrata
- 2 to 3 medium heirloom tomatoes, of different colors
- 2 tablespoons Casa de Alba Extra Virgin Olive Oil
- 6 to 8 leaves fresh basil, chiffonaded
- coarse sea salt
- crusty Italian bread, for serving
- Drain the burrata of any liquid, place on a plate and set aside. Do not refrigerate.
- Slice each tomato into 6-8 chunks and toss in a medium bowl with the olive oil and basil until well-coated.
- Spoon tomatoes around the burrata and sprinkle with sea salt.
- Add an extra drizzle of olive oil if desired, then slice open burrata with a sharp knife and serve immediately with crusty bread (make sure to serve with a slightly less sharp knife for spreading).
This recipe inspired by Food Republic.