Fresh tomatoes are the staple of my garden and my csa box… in my opinion, nothing much beats the taste of fresh-off-the-vine tomato. It reminds me of summers at my grandparents’ eating tomatoes out of their canyon garden. And what better way to eat a tomato, than to top it with burrata and fresh basil? Not only does this salad require no heat, but it's just as easy to make and eat at home, as it is to pack up and take on the go. It's a perfect no-fuss, no-muss recipe.

Ingredients:

1 large heirloom or beefsteak tomato, sliced

2 oz burrata

1 Tbsp micro basil (or you can just pull off the tiniest leaves off a stalk of regular basil)

rose vinegar

evoo

sea salt flakes

sun-ripened tomato finishing salt

Directions:

Place tomato slices on plate. Top with spoon of burrata. Sprinkle basil over top. Drizzle a small amount of vinegar and oil over top. Sprinkle sea salt over top, and place tomato salt directly on burrata.

And that? Is it. You can easily layer and place in a tupperware to go.