Caprese salad anyone?

For some unknown reason as I shopped on Sunday morning after the gym I felt inspiration for a summery and relatively healthy lunch.  This food inspiration must be what Tom feels all the time when he shops...I did not get that gene :-).  Usually when I'm shopping I just get hungry and end up with the most random of groceries.  Anyway....I decided on an heirloom tomato caprese salad.  I started with a recipe I found on Epicurious from there I added a few other ingredients.  I'm still early on in my cooking with out a recipe ability so I have found that I start with a base recipe and add & subtract as I deem worthwhile.

So I followed the recipe and cut the tomatoes intowedges.

I then added the remaining ingredients to make the dressing.  I did add a bit of balsamic vinegar as well as my favorite ingedient recently..roasted garlic!  I let the mixture sit for the requested 30 minutes.

I bought mozzarella instead of burrata for the caprese.  I also served with a few slices of french baguette (not pictured).

This wasn't as quick of a meal that I had hoped but was well worth the wait!  I highly suggest a turn at this salad while we are in heirloom tomato season!

Recipe below:
Ingredients

4 large heirloom tomatoes (about 2 1/2 pounds) or 4 to 5 large plum tomatoes
fleur de sel or coarse kosher salt
Freshly ground black pepper
1 teaspoon dried oregano
1/4 cup torn fresh basil leaves plus additional whole leaves for garnish
1/4 cup extra-virgin olive oil
4 (2.5-ounce) rounds burrata cheese

Preparation

Cut tomatoes into wedges and place in large bowl. Sprinkle with fleur de sel and pepper. Crush oregano between palms to release flavor; add to tomatoes. Add 1/4 cup basil and olive oil and mix well. Let stand at room temperature at least 30 minutes and up to 1 hour, stirring occasionally.

Place 1 burrata cheese round in center of each plate. Fan tomatoes around cheese, dividing equally. Drizzle with dressing from bowl. Garnish with additional basil leaves and serve.