There’s nothing quite like a perfectly ripe Brandywine tomato at the end of summer—sweet, juicy, a little imperfect, and so flavorful it barely needs a recipe.

After an early morning beach walk, coffee in hand, and a stop at the farmers market, this is exactly the kind of lunch we’re craving: fresh, beautiful and ridiculously easy.

Brandywine Tomato + Burrata Salad

You’ll need:
🍅 2 large ripe Brandywine tomatoes, thickly sliced
🍅 1 cup colorful cherry or heirloom tomatoes, halved
🤍 1 ball fresh burrata
🌿 Big handful of fresh basil
🫒 Extra-virgin olive oil
✨ Flaky sea salt
✨ Freshly cracked black pepper
🥖 Crusty sourdough for serving
Optional: a drizzle of balsamic glaze

Make it: Arrange the tomatoes on your favorite platter and sprinkle lightly with sea salt. Place the burrata right in the center, scatter fresh basil everywhere, then drizzle generously with good olive oil. Finish with cracked pepper and a touch of balsamic if you like.

Tear off a piece of warm, crusty sourdough and scoop up tomato + burrata + all those glorious juices.

No cooking. No complicated prep. Just peak-summer ingredients doing what they do best.

Beach walk. Coffee. Farmers market. Brandywines.
Sometimes the simplest Sundays are the best ones. ☀️🌊☕🍅

Here’s to savoring every last delicious bit of summer.

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