Tomato Salad With Basil Vinaigrette

By salting and straining ripe heirloom tomatoes, you collect the summertime star’s slightly sweet and vegetal juices—called tomato water, it’s a prized ingredient in its own right. Here it’s whisked with a little rice vinegar for added brightness and a verdant basil oil to create a flavorful vinaigrette to dress the wedges and a torn ball of burrata. Finish the salad with a lot of basil, using a mix of colors and varieties (like standard green Italian, anise-y Thai, and moody purple).