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Simple yet indulgent, this tomato and burrata salad is finished with Kalamata olives, lemon zest, and basil, plus dashes of olive oil and red wine vinegar. [Photograph: Jennifer Olvera]

Fresh, juicy garden tomatoes require little to make them shine. In fact, the-simpler-the-better is generally my mantra. So, this light salad—part of our week-long tomato series—lets them shine alongside creamy burrata cheese. If you can't get your hands on it, slices of fresh mozzarella will do. I'm not going to lie though: you won't get the full effect.

Slicing the burrata does take some care since it's very fragile and the filling is oozy. Use a very sharp knife to slice it, and go slowly. Then, gently turn the individual slices on their sides and use a fork when transferring them to the plates.

Finish this dynamite duo with briny Kalamata olives, aromatic lemon zest, and ribbons of fresh basil. To achieve a ribbon effect, simply roll the basil leaves together vertically; then, thinly slice or snip the basil horizontally. Finally, garnish the salad with a drizzle of olive oil, a splash of red wine vinegar, and a sprinkle of fresh-cracked pepper and flaky sea salt.

Although you can use kosher salt, this is the time to showcase a specialty finishing salt. It'll give the salad additional nuance and a pleasant crunch. Likewise, the olive oil you use makes a difference here. Look for a fruity-but-light one intended for finishing, rather than cooking, a dish.

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