It's almost March, not quite winter and not nearly close enough to spring, but I wanted something light and beautiful yet fully satisfying for a simple lunch while editing at my desk.  Burrata is a fresh ball of cheese, so heavy and yet delicate in the palm of the hand; it's not unlike balancing a water balloon.  And when it bursts, the buttery tang is unlike anything I've ever tasted.

Originally from Puglia, I've seen burrata in many fine restaurants and specialty markets now in the U.S.  Luckily, even large supermarket chains also carry burrata, which you'll often find in the cheese section next to mozzarella, which sometimes feels puny next to its sexier cousin.  But, let's not forget that without mozzarella, we would have no burrata.  For more on that relationship, read Nora Singley's notes as to its origins.

1. Slice burrata in half and gently divide among 2 plates.  Slice tomatoes and scatter around burrata.  Top with olive oil, sea salt flakes, a crack or two of pepper, and garnish as desired.  Serve with toasted bread slices or crackers.