Tomato and Burrata Salad
Original recipe by: Leslie Brenner
Hardly a recipe, this is my favorite way to celebrate the gorgeous flavor of tomatoes at their glorious peak in summer. Use your best olive oil for this — as fresh and fruity as possible. The quantities are just a guideline for beginning cooks; others will just assemble by feel. Maldon is my preferred salt on this; if 1 1/4 teaspoons seems like a lot, that’s because it’s so flaky it takes up a lot of room in the teaspoon. Use less of other types of salt (fleur de sel is wonderful on this, too).
Ingredients
3/4 pound to 1 1/4 pound ripe tomatoes, sliced
1 1/4 teaspoons Maldon salt (use less of other types)
Freshly ground black pepper
8 ounces burrata
3 tablespoons best-quality, freshest olive oil
Torn basil leaves or a big handful of mixed soft herbs (any combination of basil and parsley, dill, mint, tarragon, chives, cilantro)
Instructions
Scatter the sliced tomatoes in one layer on a platter. S…