It seems like I have become the "official salad maker" for all my family at our nightly dinner parties in Chatham where we are living this summer. I am up for Master Chef award with a capresse salad that I make with burrata cheese. It's name "burrata" in Italian means "buttered" and that is how to best describe it. Burrata has a solid mozzarella outside shell and then inside is a mozzarella and cream. It is a great salad to take when you are asked to bring a dish to a dinner party if you want to be a hit! And it's easy.
A variety of tomatoes such as: heirloom, cherry, grape, plum
3 Tbsp extra-virgin olive oil or enough to lightly drizzle over each tomatoes
2 Tbsp balsamic vinegar
Sal del Mar to taste
Freshly ground pepper to taste
2 Tbsp thinly sliced fresh basil leaves
Cut the regular tomatoes into 1/4 inch thick slices, and the plum tomatoes into wedges. Cut the cherry, grape and teardrop tomatoes into half. Arrange the tomatoes and cheese on a platter. Drizzle the olive oil and balsamic over the tomatoes. Sprinkle with basil Sal del Mar and pepper to taste and serve.