• 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!