Heirloom Tomato and Burrata Salad with Tomato Conserva Vinaigrette

Tomato lovers, this is for you: sliced ripe tomatoes, creamy Burrata cheese, and fresh basil, topped with a tomato conserva and balsamic vinaigrette. The vinaigrette is also delicious over grilled fish, eggplant, or zucchini. If you can’t find Burrata, substitute sliced fresh mozzarella.

• 1/4 cup Tomato Conserva, finely chopped
• 1/4 cup extra-virgin olive oil
• 1 tsp. red wine vinegar
• Kosher salt and freshly ground black pepper
• 1-1/4 lb. large ripe tomatoes, preferably heirloom, cored and sliced 1/2 inch thick
• 8 oz. Burrata (1 large or 2 small balls), quartered or halved to yield 4 pieces
• 16 to 20 small whole fresh basil leaves
• Flaky sea salt, such as Maldon, for serving

In a small bowl, whisk the conserva with the oil, vinegar, 1 tsp. salt, and 1/4 tsp. pepper.

Arrange the tomato slices and Burrata on 4 salad plates. Scatter the basil leaves and drizzle the vinaigrette over the tomatoes and cheese. Sprinkle lightly with sea salt and serve.