Heirloom Caprese Salad with Burrata

• 1 large ball (about 8 ounces) fresh burrata
• 2 to 3 medium heirloom tomatoes, of different colors
• 2 tablespoons extra-virgin olive oil (the greenest you can find)
• 6 to 8 leaves fresh basil, chiffonaded
• coarse sea salt
• crusty Italian bread, for serving

1. Drain the burrata of any liquid, place on a plate and set aside.
2. Do not refrigerate.
3. Slice each tomato into 6-8 chunks and toss in a medium bowl with the olive oil and basil until well-coated.
4. Spoon tomatoes around the burrata and sprinkle with sea salt.
5. 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).

fresh burrata, heirloom tomatoes, extravirgin olive oil, fresh basil, salt, crusty italian bread

Taken from www.foodrepublic.com/recipes/heirloom-caprese-salad-with-burrata-recipe/ (may not work)