Heirloom Tomatoes & Burrata

serves 2 to 4

mixed heirloom tomatoes (about 2 pounds)

1 burrata (8 oz)

2 tablespoons fresh basil, leaves picked

olive oil for drizzling

Maldon salt

Cut bigger tomatoes in wedges and small ones in half. Cut Burrata in half and scoop out the creamy part inside. Reserve the burrata outside for another use. Place creamy burrata on plates and top with mixed tomato pieces. Drizzle with olive oil and finish with basil leaves and Maldon salt.