1 pint cherry tomatoes, halved
½ cup plus 1½ tablespoons extra-virgin olive oil, divided
1½ tablespoons red wine vinegar, divided
3 tablespoons balsamic vinegar, divided
Kosher salt and freshly ground black pepper
1½ teaspoons finely chopped oregano
1½ teaspoons finely chopped basil
1 teaspoon Dijon mustard
6 mixed heirloom tomatoes, cut into slices and wedges
5 fresh basil leaves, sliced, plus extra for garnish
7–8 crouton pieces
4 burrata di bufula, cut into quarters
2 cups packed basil leaves, no stems
½ cup Parimigiano Reggiano, grated
1 teaspoon kosher salt
½ cup extra virgin olive oil
¹⁄³ cup pine nuts
1 garlic clove, minced
Marinate the cherry tomatoes: Combine the tomatoes with the 1½ tablespoons olive oil, ½ tablespoon red wine vinegar, 1 tablespoon balsamic vinegar, oregano, finely chopped basil, and a couple pinches salt. Let sit at room temperature for 30 minutes to 1 hour to meld the flavors. (You can also refrigerate the marinated tomatoes for up to 8 hours. Bring to room temperature before assembling the salad.)
Make the vinaigrette: In a small bowl, whisk together the remaining red wine vinegar, balsamic vinegar, olive oil, and Dijon mustard. Season to taste with salt and pepper.
To serve, toss the heirloom tomatoes with sliced basil and just enough of the vinaigrette to coat lightly. Divide the tomatoes among six serving plates, intertwining the burrata cheese. Top with cracked black pepper, basil pesto, croutons, and if desired, more basil.
In a food processor, pulse basil, pine nuts, garlic, and salt 4–5 times. Turn on processor and pour oil in a quick, but steady stream, ensuring the basil doesn’t turn brown from overheating. Add salt and oil to taste.
Photo by Ken Goodman