Tomato and Burrata Salad

Hardly a recipe, this is our favorite way to celebrate the gorgeous flavor of tomatoes at their glorious peak in summer. Use your best olive oil for this — as fresh and fruity as possible. The quantities are just a guideline for beginning cooks; others will just assemble by feel. Maldon is our preferred salt on this; if 1 1/4 teaspoons seems like a lot, that’s because it’s so flaky it takes up a lot of room in the teaspoon. Use less of other types of salt (fleur de sel is wonderful on this, too).

Ingredients

3/4 pound to 1 1/4 pound ripe tomatoes, sliced

1 1/4 teaspoons Maldon salt (use less of other types)

Freshly ground black pepper