• 3 to 4 large heirloom tomatoes or large plum tomatoes, sliced and chopped to your liking
• 6-8 ounces fresh Burrata cheese, sliced and torn into bite-size pieces
• Fresh basil
• Extra virgin olive oil
• Aged balsamic vinegar
• Fleur de Sel or course kosher salt
• Freshly ground black pepper
Slice tomatoes and arrange overlapping on a plate. Place a ball of Burrata in the middle. Decorate with basil. Drizzle olive oil and balsamic vinegar over the salad or serve separately. Sprinkle with sea salt and black pepper. Serve with a glass of cold Rosé wine.