Once you’ve had the pleasure of tasting in season heirloom tomatoes there’s really no going back. Especially if you grew your tomatoes at home like I did. The flavors you get from juicy ripe tomatoes with the fresh mozzarella and basil it’s literally like summer on a plate. I love making caprese salad because it’s one of those recipes that’s all about your taste preference. So don’t be afraid to mix and match using any tomatoes you have. If you like a lot of mozzarella throw more in there. Have fun with it. Also if you’re making this for a large party just pick up a few more tomatoes and burrata. There’s really no way to mess this one up.
1 1/2 cup heirloom cherry tomatoes, halved
3 medium heirloom tomatoes, sliced 1/4 inch thick
1/4 cup basil leaves
8 oz burrata
1/2 cup mozzarella pearls
1/4 cup extra virgin olive oil
1/2 teaspoon flaky salt
1/4 teaspoon freshly ground black pepper
Balsamic vinegar reduction(optional)
Starting with the sliced heirlooms arrange tomatoes evenly on a plate or platter.
Cut burrata into bite sized chucks and place them on top of tomatoes. Follow by the mozzarella pearls.
Drizzle olive oil over tomatoes and cheese. Sprinkle salt and pepper over salad. If using a balsamic reduction drizzle about 2 tablespoon or more to your taste.
Top salad with basil leaves. Preferably the smaller ones. Let salad rest for 15 mins before serving.