4 large multi-colored heirloom tomatoes, washed and dried
Coarse sea salt
1 large ball Burrata cheese
1/2 cup fresh basil leaves, washed and dried
Extra-virgin olive oil, for garnish
Freshly ground black pepper
Slice the tomatoes into 1/2-inch thick slices. Generously season the tomato slices with salt. Arrange the tomato slices on a platter, overlapping slightly. Add the Burrata on top and garnish with torn basil leaves. Drizzle with olive oil and season with salt and pepper.