This summer, Marino grew about 85 tomato varieties in his garden; he uses his harvest in this caprese. Burrata cheese, a fresh mozzarella filled with cream and curds, is available at some supermarkets, Italian markets, and cheese stores. Fresh whole-milk mozzarella can be substituted.
Recipe information
Total Time
40 minutes
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Cut tomatoes into wedges and place in large bowl. Sprinkle with fleur de sel and pepper. Crush oregano between palms to release flavor; add to tomatoes. Add 1/4 cup basil and olive oil and mix well. Let stand at room temperature at least 30 minutes and up to 1 hour, stirring occasionally.
Step 2
Place 1 burrata cheese round in center of each plate. Fan tomatoes around cheese, dividing equally. Drizzle with dressing from bowl. Garnish with additional basil leaves and serve.
