This is one of my favorite salads for the summer. I refuse to eat or make one if the tomatoes are not in season. I enjoy using many different varieties of tomatoes and preferably they are from my garden, but any ripe tomatoes will do. It is important to use quality olive oil and balsamic vinegar as well as room-temperature tomatoes. These will make a big difference to the flavor of your salad.

You can also add some prosciutto to the salad, which is a lovely addition.  

Yield 4 servings

4 dried figs, cut in half
1 tsp cinnamon
4 large tomatoes, at least two different varieties
16 oz burrata cheese
1 cup fresh basil leaves
Olive oil
Balsamic vinegar
Salt and Pepper

In a bowl of warm water add the cinnamon and figs. Stir and let soak for half an hour. Drain the figs and set them aside. 

Slice the tomatoes into thick slices. Cut the burrata into thick pieces. Roughly chop the basil leaves or tear them into pieces. 

On a platter place the tomatoes and cheese down, alternating between the two. Season with salt and pepper. Place the figs on the platter. Drizzle olive oil liberally over the tomatoes and cheese. Lightly drizzle the vinegar, sprinkle the basil over the top, and serve.

I recommend serving the salad right away. If you want to wait to serve it hold off on the oil, vinegar, basil and, salt and pepper until serving. 

Just Salt It, and enjoy!