Heirloom Tomato, Prosciutto & Burrata with Garlic-Basil Oil
This salad combines some of my favorite ingredients into one dish: sliced heirloom tomato - a fresh and vibrant summer staple - blends well with salty prosciutto, creamy burrata and crusty grilled bread.
Add the oil to a small sauté pan with the garlic and bring to a simmer over medium-low until garlic is pale-golden brown, about 5 minutes.
Let cool and strain with a fine mesh strainer. Add the basil and olive oil to a blender and pulse until combined and bright green. Use as is or strain once more for a thinner oil. The oil can be made and stored in an airtight container up to a week ahead of time.
For assembly:
Arrange the tomato slices on a platter and season with flake salt. Arrange the prosciutto on the platter and place the burrata in the middle.
Drizzle a tablespoon of the garlic-basil oil over the top. Serve with grilled bread on the side.