Heirloom Tomato Caprese Recipe

Wash and slice tomatoes

Rinse the heirloom tomatoes under cold water and pat dry. On a cutting board, slice tomatoes into 1/4–1/2-inch thick rounds or into wedges for very large fruits. Arrange the slices or wedges on a large serving platter in a single layer or slightly overlapping, alternating colors for visual appeal.

Prepare basil

Stack several basil leaves, roll them tightly (chiffonade) and slice into thin ribbons, or leave whole small leaves. Scatter the basil evenly over and between the tomato slices. If using microgreens or baby arugula, scatter them lightly under and around the tomatoes for texture.

In a small bowl, whisk together the extra-virgin olive oil and aged balsamic vinegar until emulsified. Taste and adjust: add a tiny pinch of sea salt if the balsamic is very sweet. Drizzle about 2 tablespoons of the dressing evenly over the arranged tomatoes, reserving roughly 1 tablespoon for the burrata.

Sprinkle the tomatoes lightly with 3/4 of the sea salt flakes and half of the black pepper to season. Be judicious with salt to avoid drawing too much moisture from the tomatoes before serving.

Temper burrata

Take the burrata from the refrigerator 15–20 minutes before serving to come toward room temperature; this improves the texture and flavor.

Place burrata on platter

Gently pat the burrata dry with paper towel. Using a large spoon or your hands, make two small shallow nests among the tomato slices and set each burrata ball in its own nest so it reads as a 'balloon' rising slightly above the tomatoes.

Lightly drizzle the remaining ~1 tablespoon of dressing over each burrata ball. Sprinkle the reserved flaky sea salt (about 1/8–1/4 tsp total) and a small pinch of the remaining black pepper directly onto each burrata. Finish with a scant teaspoon of lemon zest over the balls to lift the flavor.

If desired, finish with a few tiny dots of aged balsamic reduction or a gentle drizzle (do this sparingly for visual contrast). Optionally add a few drops of lemon-infused olive oil or herb oil on each burrata for aroma.

Give the platter a final light grind of black pepper and a quick, delicate scatter of the remaining basil ribbons. Serve immediately with crusty bread or crostini, allowing guests to break into the burrata and let the creamy interior mingle with the tomatoes.