Heirloom Tomato Salad with Burrata


3 lbs (1.5 kg ) heirloom tomatoes, assorted shapes, sizes and colours

½ pint (1 cup) cherry tomatoes, halved

1 tsp (5 ml) kosher salt

½ cup (125 ml) Extra virgin olive oil

¼ cup (50 ml) small basil leaves

1 lb (16 oz) buffalo mozzarella, sliced or torn thin

Salt and fresh cracked black pepper


Core tomatoes and cut some in wedges, or slices.

Toss heirloom tomatoes and cherry tomatoes gently in a large bowl with salt, olive oil and basil.

Arrange tomatoes on a platter; divide mozzarella evenly over tomatoes. Season with salt and pepper. Take a bow.

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