Heirloom Tomato Salad with Burrata and Basil Vinaigrette

• 500 g tomatoes heirloom and cherry tomato mix
• 1 tablespoon parsley finely chopped
• 1 spring onion green part only, finely chopped
• 1 handful basil roughly chopped
• 3 basil tops as garnish optional

For the dressing

• 6 tablespoon olive oil extra virgin
• 2 teaspoon white balsamic vinegar or rice vinegar
• ½ teaspoon black pepper ground
• ¼ teaspoon salt
• 1 pinch red pepper flakes

• Combine all dressing ingredients in a bowl or a mason jar and mix well. If you use a jar you can store the dressing in the fridge and simply shake it before using.
• Wash and roughly cut the tomatoes. Keep the pieces rustic — halve the medium and small ones and leave the tiniest whole. Scatter the chopped herbs and spring onion over the tomatoes. If preparing ahead, reserve the garnish separately, cover the bowl, and refrigerate for up to 6 hours.
• When ready to serve, add the garnish, pour the dressing over the tomatoes, and gently toss until everything is evenly coated. Return any reserved garnish on top and serve immediately.