Makes 2 to 4 Servings
2 heirloom tomatoes, cores removed, sliced 1/4 inch thick
2 tablespoons extra-virgin olive oil, divided
Flaky sea salt, to taste
Kosher salt and freshly ground black pepper, to taste
1/2 head radicchio, core removed, thinly sliced
1 ball burrata, 6 to 8 ounces
1 ball fresh buffalo mozzarella, 6 to 8 ounces, cut into bite-size pieces
1 cup red and yellow cherry tomatoes, halved
1/4 cup fresh basil leaves, torn
For the basil oil
1/4 cup packed basil leaves, roughly chopped
1/2 cup extra-virgin olive oil, chilled for 2 hours
1 teaspoons kosher salt
Place the heirloom tomato slices in an even layer on a serving platter. Drizzle with 1 tablespoon of olive oil and season with a pinch of flaky sea salt and black pepper.
In a large mixing bowl, add the radicchio and 1 tablespoon of olive oil. Season with kosher salt and pepper to taste and toss until combined. Arrange the seasoned radicchio in the center of the platter, exposing some of the tomato slices.
Place the burrata in the center of the radicchio. Arrange the pieces of mozzarella around the burrata and scatter the halved cherry tomatoes and basil around the mozzarella. Season with flaky sea salt.
For the basil oil, place all of the ingredients in a blender and puree until smooth and uniformly green. Strain through a fine sieve and garnish the salad with basil oil. Yields 1/2 cup.