• 2-3 large heirloom tomatoes, sliced - we love a mix of organic shapes and colours, the more wild the better
• 1 or 2 balls of burrata cheese - you can never have too much burrata
• Fresh basil leaves, torn
• Extra virgin olive oil
• Balsamic glaze (or balsamic reduction)
• Sea salt and black pepper, to taste
• Toasted pine nuts for garnish (optional)
• Lemon wedges for serving

1. Prepare the ingredients

• Wash and slice the heirloom tomatoes into 1/4-inch thick slices.
• Drain the burrata from its container.

2. Plate the salad

• Arrange the tomato slices on a serving platter, slightly overlapping, nice and organic.
• Place the burrata in the center of the sliced tomatoes. You can either leave the burrata whole or gently tear it open to allow the creamy center to spill out.
• Tear fresh basil leaves and scatter them over the tomatoes and burrata.
• Drizzle extra virgin olive oil over the tomatoes and burrata.
• Squeeze fresh lemon juice and drizzle balsamic glaze or balsamic reduction over the salad.
• Season the salad with sea salt and freshly ground black pepper to taste.
  

3. Serve immediately!