Summer Caprese with Emerald Pesto Drizzle

Make the pesto drizzle: In a small food processor or mortar, combine the basil, pine nuts, garlic, and a pinch of salt. Process or pound until a coarse paste forms. Add the Parmigiano and pulse briefly. Stream in the olive oil until you have a loose, drizzle-able pesto. Stir in the lemon juice. Taste and adjust salt. Set aside.

Slice the larger tomatoes into 1/4-inch thick rounds. Cut medium tomatoes into wedges. Halve any cherry or grape tomatoes. Arrange them in an overlapping pattern on a large platter, mixing colors for visual drama.

Season the tomatoes generously with flaky sea salt and let them sit for 5 minutes. The salt draws out their juices and creates a natural dressing on the plate.

Tear the burrata open gently and nestle the pieces among the tomatoes, letting the creamy stracciatella center spill out. If using mozzarella di bufala, tear it into irregular pieces and distribute across the platter.

Spoon the pesto drizzle generously over the tomatoes and burrata, letting it pool in the crevices and around the creamy cheese.

Scatter the remaining whole basil leaves over the platter. Finish with a generous drizzle of your finest olive oil, more flaky salt, and several cracks of black pepper. Add a few thin lines of balsamic glaze if desired.

Serve immediately with crusty bread on the side for soaking up the juices. This salad waits for no one.