The 2010 McEvoy Ranch Pinot Noir "The Evening Standard"goes well with this summery dish. The contrast of the acidic tomatoes, peppery olive oil and creamy burrata is an excellent match.I like the crunchy grey sea salt from Brittany for this recipe and I like to use chervil because its slight aniseed quality lends an interesting contrast to the tomatoes. - Chef Mark Rohrmeier
Slice the tomatoes into 3 or 4 fat slices and layer evenly over 4 plates. Toss the chervil leaves on the tomatoes then drizzle with the olive oil and sprinkle on salt to taste. Split each burrata in half and place one half in the center of the tomatoes. Give a couple of turns with the pepper grinder and serve immediately.