Ingredients

• 3/4 cup extra-virgin olive oil
• 1/2 cup (packed) pitted Kalamata olives
• 5 tablespoons red wine vinegar
• 5 ounces mizuna, ends trimmed, or mixed greens
• 3 pounds heirloom tomatoes (preferably assorted colors and shapes), cut into slices and wedges
• 1 pound burrata cheese* (4 small balls) or fresh water-packed mozzarella
• 1/4 cup thinly sliced fresh basil plus whole leaves for garnish
• *Burrata (fresh mozzarella filled with cream and curds) can be found at some supermarkets and at specialty foods stores, Italian markets, and cheese shops.

Instructions

1. Purée oil, olives, and vinegar in blender.Season dressing to taste with pepper.
2. Scatter mizuna over large platter. Arrange tomatoes over mizuna. Sprinkle tomatoes with salt and pepper; drizzle with some of dressing. Cut burrata into 1-inch pieces or slices (cheese is very soft); scatter over tomatoes. Sprinkle burrata with salt and pepper; drizzle with some of remaining dressing. Scatter sliced basil over salad; tuck basil leaves into salad. Serve salad with remaining dressing.