4 large multi-colored heirloom tomatoes, washed and dried
Coarse sea salt
1 large ball Burrata cheese
1/2 cup fresh basil leaves, washed and dried
Extra-virgin olive oil, for garnish
Freshly ground black pepper
Slice the tomatoes into 1/2-inch thick slices. Generously season the tomato slices with salt. Arrange the tomato slices on a platter, overlapping slightly. Add the Burrata on top and garnish with torn basil leaves. Drizzle with olive oil and season with salt and pepper.
Recipe courtesy Gabriele Corcos and Debi Mazar, Extra Virgin, 2011