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Ingredients
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Salad
Method
Salad
Prep tomatoes and basil
Wash the grape tomatoes and basil. Halve the grape tomatoes lengthwise (or leave whole if very small). Tear the basil leaves into medium pieces (about 1" pieces) — tearing instead of chopping preserves aroma and prevents browning.
Make garlic olive oil (optional)
If using garlic: gently smash the garlic clove with the side of a knife and thinly slice. In a small bowl, combine 2 tablespoons extra-virgin olive oil with the sliced garlic and let sit for 5–10 minutes to mellow and infuse. Remove garlic slices before dressing the salad if you prefer a subtler garlic flavor; otherwise leave them in.
Season tomatoes
Place the halved tomatoes in a medium mixing bowl. Add 1 tablespoon extra-virgin olive oil (plus the infused oil if using), 3/4 teaspoon sea salt, 1/4 teaspoon freshly ground black pepper, and the lemon zest if using. Toss gently to coat and let sit at room temperature for 5–10 minutes to release juices.
Plate burrata
Transfer the seasoned tomatoes and their juices to the serving plate(s). Using a spoon, gently place the burrata balls on top of or beside the tomatoes. If serving family-style, arrange the two burrata on a shallow platter with tomatoes around them.
Finish and dress
Drizzle the remaining 1 tablespoon extra-virgin olive oil and 1.5 tablespoons balsamic vinegar over the tomatoes and burrata. Tear remaining basil leaves over the dish. Season the burrata itself with a small pinch of sea salt and a little black pepper to taste. If using, drizzle 1 teaspoon balsamic reduction in a decorative pattern over the burrata for sweetness and gloss.