Ingredients 5 lbs local tomatoes, sliced¼ Cup good quality balsamic vinegar1 Cup torn basil leaves¼ Cup good quality extra virgin olive oil4 balls Italian Buffalo Mozzarella or Burrata cut in halffresh ground salt and pepper Directions Gently toss the tomatoes with 2 tbsp. vinegar to coat. Add basil to food processor slowly add ½ extra virgin olive oil and 1 clove of garlic. Process until smooth. Divide the tomato mixture on plates Top each with 1 burrata or buffalo Mozzarella half. Drizzle with the remaining 2 tbsp. olive oil and sprinkle with salt and pepper. Garnish the plates with the basil sprigs. Drizzle the basil pesto remaining 2 tbsp. vinegar over the salads. Serve immediately. Serves 8 people.