Preparation Steps

• Drain the tomatoes by placing the cut tomatoes in a colander and tossing with 0.25 teaspoon salt; let them drain for 20 to 30 minutes.
• Make the breadcrumb topping: heat 2 tablespoons of olive oil in a 10-inch skillet over medium heat. Add the breadcrumbs, season with salt and pepper, and cook for about 2 minutes, stirring frequently until golden and crispy. Stir in the minced garlic and cook for 15 seconds until fragrant. Remove from heat and transfer to a plate to cool.
• Make the dressing by whisking 0.25 cup olive oil and 1 to 2 tablespoons white balsamic vinegar together in a large mixing bowl. Whisk in salt and pepper to taste.
• Combine the tomatoes and chopped basil with the dressing in the bowl; gently toss to combine. Adjust seasoning with salt and pepper if needed.
• Arrange the tomato salad on a serving platter. Top with the crispy breadcrumb topping and torn burrata cheese, then serve immediately.