Remove the burrata from the refrigerator 45 minutes before assembling to let it reach room temperature.

Slice larger tomatoes into thick rounds and cut smaller ones into wedges or halves.

Arrange the tomato slices in an overlapping layer on a wide serving platter.

Season the tomatoes with the flaky sea salt and black pepper, then let them sit for 3 minutes to draw out their juices.

Gently dry the outside of the burrata balls with a paper towel and place them in the center of the tomatoes.

Drizzle the extra virgin olive oil and fresh lemon juice over the tomatoes and cheese.

Slice a shallow slit into the top of each burrata ball so the creamy center opens up, scatter fresh basil leaves overall, and serve immediately.