Ingredients

• 1 tablespoon champagne vinegar
• 1 teaspoon white balsamic vinegar
• Kosher salt and freshly ground black pepper
• 3 tablespoons olive oil
• 1 1/2 pounds heirloom tomatoes, various colors, cut into wedges
• 3 ripe plums, cut into wedges
• 8 ounces burrata cheese
• 1/4 cup fresh basil leaves, thinly sliced
• 10 fresh mint leaves, thinly sliced
• Sea salt flakes, for garnishing

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Instructions

1. Whisk together the champagne vinegar, white balsamic vinegar and a pinch of kosher salt. Stream the olive oil into the vinegar mixture, whisking; set aside.
2. Arrange the tomatoes and plums on a serving platter, alternating the tomatoes and plums. Tear the buratta over the top. Sprinkle the basil and mint over the salad and then drizzle with the vinaigrette. Finish with a pinch of sea salt and some pepper; serve.