Heirloom Tomato and Burrata Salad
There is no cooking in this dish, so nothing can hide a mediocre tomato. Wait for a real August tomato, salt it properly, and let it sit for a few minutes before plating so the juices can pool.
Method
Salt the tomatoes
Slice the tomatoes into rounds or wedges, arrange on a platter, and sprinkle with half the kosher salt. Let stand 10 minutes.
Make the basil oil
Blend the basil leaves with 1/4 cup of the olive oil and a pinch of salt until smooth and bright green.
Reduce the balsamic
Simmer the balsamic vinegar in a small saucepan over medium heat for 8 to 10 minutes, until syrupy enough to coat a spoon. Cool slightly.
Assemble
Tear the burrata over the tomatoes, drizzle with the remaining olive oil, the basil oil, and the balsamic reduction.
Finish
Scatter extra basil leaves on top and finish with flaky salt and cracked pepper.
From the kitchen
Never refrigerate a ripe tomato before serving it. Cold dulls the flavor; keep them at room temperature until they're sliced.