Heirloom Tomato Salad | Rodney Strong

Ingredients

• 1⁄4 cup extra-virgin olive oil
• 1 tablespoon rice wine vinegar
• 1⁄2 small yellow tomato, peeled, seeded, and chopped (about 1⁄4 cup)
• 1 teaspoon minced shallot
• Kosher salt and freshly ground pepper to taste
• 1 cup fresh basil leaves, plus 4 small sprigs for garnish
• 1⁄4 cup canola oil
• 2 pounds ripe multicolored heirloom tomatoes, cut into 1⁄4-inch-thick crosswise slices
• 4 ounces burrata or fresh mozzarella cheese (see Note)
• Balsamic vinegar for drizzling