We made this while staying at a friend’s house in the Hamptons last weekend. We bought Burrata from the Sag Harbor cheese shop. Burrata is like a younger, creamier mozzarella. It comes in a ball form, and the middle is creamy, and as soon as you slice into it it spills out in amorphous bunches. It’s delicate, so you want to carefully arrange the slices of it on your dish.
1 Ball of Burrata
2 Large tomatoes: either grown on the vine or heirloom are preferred, and this time of year, at their height
Several strands of basil
Extra Virgin Olive Oil
Fresh Ground Pepper
For burrata, it’s nice if tit’s served at room temperature. So try to take the burrata and tomatoes out of the refrigerator about 10 minutes before preparing.
Slice tomatoes thinly. Layer thin slices of burrata on top of tomatoes. Chop strips of basil and places those on top of burrata. Sprinkle with about 1 tablespoon of olive oil, 1/2 tablespoon vinegar, and a generous serving of fresh ground pepper, and a slightly less generous serving of salt.