Tomato and Burrata Salad

• 5 large heirloom tomatoes (core removed, cut into wedges)
• 1.5 cups cherry tomatoes (cut in half or quarters based on size)
• 6–8 oz. burrata
• 1 cup arugula
• 1/3 cup fresh basil chiffonade, thinly sliced
• 1–2 tablespoons extra virgin olive oil
• 1 tablespoon aged balsamic vinegar
• Fleur de sel or sea salt to taste
• Freshly cracked pepper to taste

1.    In a bowl, gently toss the tomatoes, olive oil, salt, and pepper.

2.    Lay the arugula on a platter.

3.    Decoratively arrange the larger wedges of tomatoes on top of the arugula.

4.    Season the burrata with salt and pepper, and place chunks of burrata between the tomato wedges.

5.    Garnish with seasoned cherry tomatoes.

6.    Drizzle again with olive oil and balsamic vinegar.

7.    Top with freshly chopped basil.

8.    Decorate with edible flowers, cilantro, or basil flowers.

9.    Let sit out for 30 minutes to 1 hour at room temperature so the tomatoes can marinate, then serve.