Wash, dry and cut tomatoes. Larger ones cut into quarters, smaller ones cut in half.
Next make the herb oil. Bring a small sauce pot of water to a boil. Fill a small bowl with ice water.
Quickly blanch the basil leaves, about 30 seconds, then immediately place in the ice bath.
Remove and squeeze out all of the water.
Place the blanched basil in a high power blender along with the chives and EVOO. Blend on high for 45-60 seconds or until smooth and bright green.
To assemble place the cut tomatoes in a shallow bowl or platter. Top with the burrata, breaking it open with a knife, followed by a drizzle of the herb oil, a sprinkle of salt and pepper and some basil leaves.
Serve. Herb oil will keep up to 2 weeks in the fridge.
Recipe Courtesy of Megan Mitchell