Burrata Caprese

Drain the liquid from the balls of burrata and set aside.

Slice the 3 heirloom tomatoes into 1/2 inch thick slices and arrange on a plate with edges overlapping each other.

Add the 1 cup of cherry tomatoes to the plate, scattering them in and around the tomato slices.

Sprinkle the tomatoes with the 1/2 tsp of salt and 1/4 tsp of black pepper reserved for the tomatoes.

Drizzle the seasoned tomatoes with 1 Tbsp of the extra virgin olive oil, reserving the rest to go on top of the burrata.

Chop the 10 casil loeaves and sprinkle half of them on the tomatoes, reserving the rest for the burrata.

For the burrata, you will want to grab one ball of the cheese in your hands and using the tips of your thumbs, carefully split open the ball of burrata and place it on top of the tomatoes. Do the same thing with the second burrata ball.

Season the cheese with the 1/4 tsp of salt and 1/8 tsp of black pepper.

Drizzle the reserved Tbsp of olive oil over the cheese.

Top the burrata with the rest of the basil leaves.

Pour the 1/4 cup of balsamic vinegar evenly over the top of the salad and serve.