Instructions

1. lice larger heirloom tomatoes into rounds or wedges and halve any smaller tomatoes. Arrange the tomatoes on a large serving platter, overlapping them slightly.

2. Sprinkle the tomatoes generously with kosher salt and freshly ground black pepper. Drizzle with the Oliver’s Own Picual Extra Virgin Olive Oil and let the tomatoes sit for about 5 minutes to allow their juices to develop.

3. Place the burrata in the center of the tomatoes. Gently tear it open just before serving so the creamy center begins to spill onto the platter. Then drizzle the tomatoes and burrata with Oliver’s Own Vecchio Balsamic Vinegar and a little additional olive oil.

4. Scatter the fresh basil over the top and finish with additional black pepper and a pinch of kosher salt, if desired. Serve immediately.