Prepare the Tomatoes: Wash and halve the tomatoes, arranging them on a serving platter. If using heirloom tomatoes, slice them into thick rounds.

1. Add the Burrata: Place the burrata balls in the center of the tomatoes. Use a knife to gently cut into the burrata, allowing the creamy interior to spill out slightly for an added visual appeal.
2. Garnish with Basil: Scatter the fresh basil leaves (torn or whole) over the tomatoes and burrata. You can also add more basil to taste.
3. Dress the Salad: Drizzle the extra virgin olive oil and balsamic glaze over the salad. If you prefer a sharper taste, you can use balsamic vinegar instead of the glaze.
4. Season: Sprinkle with salt and freshly cracked black pepper to taste. The salt helps bring out the natural sweetness of the tomatoes and enhances the creamy texture of the burrata.
5. Serve: Serve immediately as an appetizer, side dish, or light main course. Enjoy with crusty bread for dipping into the burrata.