Tomatoes and Burrata with Tapenade

Burrata (a fresh Italian cheese similar to mozzarella but with a creamy center) is a luscious addition to this updated Caprese salad. If you can’t find it, use fresh mozzarella.

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  12 oz. burrata, cut into 1/2-inch thick slices
  
  


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  3 medium ripe beefsteak tomatoes, cut into 1/2-inch thick slices
  
  


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  Kosher salt and freshly ground black pepper
  
  


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  6 large basil leaves, torn into pieces
  
  


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  4 tsp. tapenade (store bought or homemade)
  
  


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  1 Tbs. extra-virgin olive oil
  
  

Arrange the burrata on a platter, alternating with the tomatoes. Sprinkle with salt and pepper to taste. Scatter the torn basil leaves over all and dollop with the tapenade. Drizzle with the oil and serve.