In a small food processor or blender combine basil leaves, spinach (if using), toasted pine nuts, grated Parmesan, and garlic. Pulse until coarsely chopped. With the machine running, stream in 1/2 cup extra-virgin olive oil until the mixture emulsifies into a smooth (or slightly textured) pesto. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. If too thick, add 1-2 tsp olive oil or a splash of water to loosen.

Tomato Salad

Prepare tomatoes

Place halved cherry/grape tomatoes and sliced heirloom tomatoes (if using) in a bowl. Add the very thinly sliced shallot.

Dress the tomatoes with 1 tablespoon extra-virgin olive oil and 1 tablespoon fresh lemon juice. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Toss gently and let sit at room temperature for 10–15 minutes to marry flavors.

Burrata & Finish

Plate burrata

Place one burrata ball in the center of each of four individual serving plates (or on a shared platter if preferred).

Gently tear open the top of each burrata to reveal the creamy interior, or leave whole for a surprise cutting at the table.

Spoon about 1 tablespoon of pesto over or beside each burrata ball (adjust to taste).

Arrange spoonfuls of the dressed tomato salad around and slightly on top of the burrata, dividing the tomatoes evenly among the four portions.

Drizzle each plate with 3/4 tablespoon extra-virgin olive oil (approximately distributing the 3 tbs listed) and 1/2 teaspoon aged balsamic vinegar over the cheese and tomatoes. Use the remaining balsamic to taste if you prefer more acidity.

Scatter the chopped mixed fresh herbs and small basil leaves over the burrata and tomatoes. Season each plate with a light pinch of flaky sea salt (use the 1 tsp sea salt and 1/2 tsp flaky salt combined as desired) and freshly ground black pepper to taste.

If serving with bread, place 2 crostini or slices of crusty bread per serving alongside the burrata so guests can scoop up the creamy center and pesto-tomato mixture.

Serve immediately at room temperature so the burrata is soft and creamy.