betway电子竞技俱乐部

• 1/4 cupTomato Conserva, finely chopped
• 1/4 cup extra-virgin olive oil
• 1 tsp. red wine vinegar
• Kosher salt and freshly ground black pepper
• 1-1/4 lb. large ripe tomatoes, preferably heirloom, cored and sliced 1/2 inch thick
• 8 oz. Burrata (1 large or 2 small balls), quartered or halved to yield 4 pieces
• 16 to 20 small whole fresh basil leaves
• Flaky sea salt, such as Maldon, for serving