Burrata, ripe tomato, a good drizzle, and almost nothing else. Ten minutes start to finish, and the entire dish lives or dies on the quality of what you pour over it.

Burrata is mozzarella wrapped around stracciatella and cream, which is why it collapses into the plate the moment you cut it — that pooling is the sauce, so do not fight it. Basil Extra Virgin Olive Oil and a few drops of balsamic hit the cream and the tomato juice and turn into a dressing on their own. Flaky salt goes on at the very end so it stays crunchy instead of dissolving.

Take the burrata out of the refrigerator twenty minutes before you plate it. Cold cheese tastes like nothing, and the cream will not run the way it should.