Tomato and Burrata Salad

Ingredients

• 800 g mixed ripe tomatoes
• 2 pieces burrata
• 25 g basil leaves
• 5 tbsp extra virgin olive oil
• 1 tsp flaky sea salt
• 0.5 tsp black pepper
• 4 slices sourdough, to serve

Steps

1. 1
   Never refrigerate the tomatoes. Cold destroys the compounds that make them taste of anything.
2. 2
   Cut them into varied shapes — wedges, thick slices, halved cherries — for texture.
3. 3
   Salt the cut tomatoes and leave them 15 minutes in a colander. The juice that runs out is not waste.
4. 4
   Whisk that collected tomato juice with the olive oil into a quick dressing.
5. 5
   Arrange the tomatoes on a wide platter and tear the burrata over them, letting the cream run.
6. 6
   Spoon over the tomato-oil dressing and grind on black pepper.
7. 7
   Tear in the basil, finish with flaky salt and serve at once with bread to mop the plate.