1 lb tomatoes
8 oz burrata (I love the di Stefano brand)
red wine vinegar
shiso, a few sprigs
basil, a few sprigs
Make the salad. Slice the tomatoes in wedges and scatter around the plate. Using a spoon, place blobs of the burrata around the tomatoes. Season with salad with salt and a splash of red wine vinegar.
Finish the salad. Tear the basil and shiso leaves and put over the tomatoes and basil. Drizzle olive oil over the salad. Serve immediately.
Shiso is a japanese herb that comes from the mint family. It has a minty, citrusy and almost anise-y taste that goes really well with tomatoes. It’s found in Korean and Vietnamese cooking as well and it is also called perilla.