Ingredients
- 2 lb mixed heirloom tomatoes, cut into wedges
- Kosher salt
- 1 cup (packed) basil leaves, plus more for serving
- 3 tablespoons grapeseed or vegetable oil
- 1 tablespoon unseasoned rice vinegar
- 1 (8-oz) ball burrata or fresh mozzarella, torn into large pieces
- Freshly ground black pepper
Instructions
Place the tomatoes in a fine-mesh sieve set over a medium bowl (to catch the tomato water); season liberally with salt and toss. Let sit 20 minutes.
Meanwhile, cook the basil in a small saucepan of boiling salted water, stirring, 30 seconds. Drain and gently press out excess water.
Transfer the basil to a small food processor or blender, add the oil, and process until smooth. Pour through a fine-mesh sieve into a small bowl, pressing on the solids to extract as much basil oil as possible; discard the solids. Whisk in the rice vinegar and 2 tbsp of the reserved tomato water.
Transfer the tomatoes to a medium bowl and drizzle with half the dressing; toss to combine. Transfer to a platter or shallow bowls, top with the burrata, and drizzle with the remaining dressing. Scatter more basil over and season with black pepper.