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1 large ball (about 8 ounces) fresh burrata
2 to 3 medium heirloom tomatoes, of different colors
2 tablespoons extra-virgin olive oil (the greenest you can find)
6 to 8 leaves fresh basil, chiffonaded
coarse sea salt
crusty Italian bread, for serving
Drain the burrata of any liquid, place on a plate and set aside. Do not refrigerate.
Slice each tomato into 6-8 chunks and toss in a medium bowl with the olive oil and basil until well-coated.
Spoon tomatoes around the burrata and sprinkle with sea salt.
Add an extra drizzle of olive oil if desired, then slice open burrata with a sharp knife and serve immediately with crusty bread (make sure to serve with a slightly less sharp knife for spreading).