Tomato and burrata salad with Pingarota olive oil

A simple and generous recipe to make the most of seasonal tomatoes and give center stage to our Beira Baixa PDO extra virgin olive oil. Serve as a starter or with toasted bread for a light lunch. Serves 4 | Preparation: 15 minutes | Cooking: none Ingredients • 600 g ripe tomatoes of various varieties • 2 burratas (approx. 125 g each) • 4 tablespoons Pingarota Beira Baixa PDO extra virgin olive oil • 1 small handful of fresh basil leaves • 1 teaspoon lemon juice • Fleur de sel and freshly ground black pepper • A few slices of country bread, for serving (optional) Preparation 1. Take the burratas out of the refrigerator 20 minutes before serving. Wash the tomatoes, then cut them into slices or wedges depending on their size. 2. Arrange the tomatoes on a large platter. Add a pinch of fleur de sel and let rest for 5 minutes so they release some juice. 3. Place the burratas in the center of the platter and gently open them. Distribute the hand-torn basil over the top. 4. Mix the lemon juice with the Pingarota olive oil, then drizzle over the tomatoes and burratas. Finish with pepper and a little fleur de sel. Serve immediately, with country bread if desired. The Pingarota tip Add the oil just before serving, raw: its flavor complements the tomatoes and burrata without being masked by cooking. Out of season, replace the tomatoes with orange segments and a few arugula leaves for another very simple starter.