Caprese Salad with Tomato Skin Chips

I love to eat so I love to cook. Recipes are just starting points. If I had to eat one cuisine for the rest of my life, it would be Mexican. But I would complain loudly.

½ pound heirloom tomatoes

Extra-virgin olive oil

Sea salt

Freshly ground black pepper

1 pound burrata

1 cup heirloom cherry tomatoes

7 to 8 basil leaves

6 mint leaves

Note: Ingredients may have been altered from the original.

Directions at latimes.com

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