From Gail's Kitchen
Burrata is a wonderful cheese of Italian origin that has an outer shell of cows milk or buffalo milk mozzarella and a core that is made up curds and cream. When you cut into the cheese the luscious panna on the inside oozes out. This salad couldn't be easier to make and it's always a hit with guests.
Buy the best local tomatoes you can find (or, better yet, pick them warm from your own garden); burrata is not cheap, so there's no point in wasting it on woody, flavourless tomatoes. Imported burrata is available, but look for local burrata, now being made in Ontario by a number of cheese makers. If you can't find burrata, purchase buffalo mozzarella or fresh mozzarella instead.
Makes 4 servings
1 1/2 lbs ripe tomatoes, cut in wedges
1 pouch burrata, gently removed from pouch, taking care not to pierce the shell, or fresh mozzarella
High quality extra virgin olive oil
Freshly ground black pepper
Shredded basil leaves
Arrange the tomatoes in a serving bowl. Gently nestle the burrata in the centre of the tomatoes. Drizzle liberally with oil. Sprinkle with salt and pepper. Top with the basil. Make sure your guests are seated at the table before you cut into the top of the burrata and spread apart the mozzarella shell to reveal the creamy interior.