heirloom tomato salad

The swank restaurant where Jeff used to work in San Francisco served a luscious heirloom tomato salad that I've always been meaning to replicate. (I often wish I could replicate the entire menu.) It's truly just a variation of the traditional caprese salad, fancified with burrata cheese (the creamier, more delicious cousin of mozzarella) and colorful heirloom tomatoes. The perfect opportunity arose this weekend, when we hosted a little shin dig to celebrate our birthdays along with one of my bffs. The menu was simple: wine, appetizers, and all kinds of sugar.
This flash-blasted photo doesn't quite do it justice, but I simply had to grab a pic before we devoured it that night. All those pretty tomatoes make me so hungry for summer, when you can bet your bottom dollar I'll be making this again (and for a fraction of the cost).

Heirloom Tomato Salad:

This recipe is totally adjustable. Just start chopping and tailor the proportions as you please.

1 pint colorful heirloom tomatoes, chopped
1 bunch fresh basil, torn
2 - 2.5 ounce rounds burrata cheese, cut into small chunks
Extra virgin olive oil
Coarsely ground black pepper and kosher salt

Combine first 3 ingredients on a large plate. Drizzle with olive oil (a little lemon juice might also be wonderful!), and sprinkle with salt and pepper. buon appetito.