Make sure your ingredients are at room temperature (tomatoes have a better texture and the burrata will be more creamy).
Cut the tomatoes into wedges and arrange them on a large plate.
Place the burrata ball in the middle or tear the burrata into smaller pieces and arrange it between tomatoes.
Sprinkle with basil leaves (I like to leave smaller leaves whole and slice larger leaves).
Drizzle the salad with olive oil.
Sprinkle with salt and pepper.
Cook the balsamic vinegar in a small pot until slightly thickened. Drizzle the salad with the glaze.
Drizzle with lemon juice to taste.
Enjoy!