To prepare for the salad, wash and dry the tomatoes. Also wash and drain the arugula salad.
In a bowl, place the arugula salad, drizzle some olive oil, dash of salt, a squeeze of lemon on top of them and then toss to coat well. Set that aside.
For the tomatoes, thinly slice the heirloom tomatoes as show in the photos (horizontally), cut the cherry tomatoes into equal halves and have them ready.
Place the bed of arugula salad that you mixed first thing on the plate. Place the slices of heirloom tomatoes apart from each other, leaving space for other things to go in between. Then place the burrata cheeses around. You can tear open some and leave a couple closed.
Fill in little gaps with the cherry tomatoes and corn. Drizzle the dressing around, drizzle a little bit more olive oil on top and crack some fresh black pepper over the salad. Place the basil leaves on top of the salad for garnishing.
Thicker balsamic vinegar means the dressing will stay in place better, and those dark stripes look so appetizing across the salad!
Drizzle the dressing just before serving.
Serve with some crusty bread to mop up the dressing and to eat with the creamy burrata.
Don't skip on the salt and pepper! Even a dash of seasoning brings out the best in the tomatoes and the burrata.
Customize with your favorite veggies if you prefer.
Place basil leaves on top of the salad for garnish.