3 - 4 ripe tomatoes, preferably heirlooms (a variety of colors will add interest to the salad)
1 (8-ounce) container (2 balls) Burrata cheese, cut into halves
1/4 cup chopped fresh basil, or to taste
Salt and freshly ground pepper, to taste
A good extra virgin olive oil, to drizzle
Aged Balsamic of Modena Vinegar, aged 25 years or more (If you use regular balsamic, it doesn't have the same sweetness of a truly aged balsamic, so if you need to use this, reduce some with a bit of sugar until you have a thick syrupy glaze, or get some balsamic glace (such as Colavita brand)
How to make it
Slice the tomatoes and place over-lapping on each of 4 plates. Place the Burrata half along side. Season all with salt and freshly ground pepper, then sprinkle the basil over. Drizzle with the extra virgin olive oil, and a small amount of the aged balsamic. Serve.
