Ingredients
- 500g mixed heirloom tomatoes, sliced
- 2 balls burrata
- Basil oil: large bunch basil, 4 tbsp extra virgin olive oil — blended
- Flaked sea salt, black pepper
- Good-quality balsamic to drizzle
Method
- Arrange tomatoes on a platter; season generously with sea salt.
- Tear burrata over the top.
- Drizzle basil oil and a little balsamic; finish with black pepper.
- Serve immediately with crusty sourdough.