Remove the 4 pieces of burrata from the refrigerator 20–30 minutes before serving. This is the single most important step — cold 4 pieces of burrata is firm and bland; room-temperature 4 pieces of burrata is luscious and creamy. Keep it in its liquid until you're ready to plate.

If using 1 cup cherry tomato, halve them and season lightly with a pinch of flaky salt. Let them sit while you prep everything else — this draws out their juices and deepens their flavor.

Arrange the 6 oz prosciutto slices on a serving platters (Large) or individual plates. Drape them loosely and naturally — don't fold them flat. The ruffled folds look beautiful and give the dish texture.

Gently lift each 4 pieces of burrata ball from its liquid using a slotted spoon and pat lightly dry with a paper towel. Place one 4 pieces of burrata per plate (or all four on the shared platter) nestled among the 6 oz prosciutto. If you like, use a knife to cut a shallow cross in the top of each 4 pieces of burrata — it will open up beautifully as people serve themselves.

Scatter the 1 cup cherry tomato (if using) and torn 1 handful of basil leaves around the 4 pieces of burrata and 6 oz prosciutto. Add a little 1 lemon juice zest over the 4 pieces of burrata if desired for brightness.

Drizzle the 3 tbsp olive oil generously over everything — especially over the 4 pieces of burrata. If using 1 tbsp balsamic vinegar or glaze, drizzle it in thin ribbons across the plate for a sweet-acidic contrast.

Finish with a generous pinch of flaky salt and freshly cracked ¼ tsp black pepper. Serve immediately with toasted or grilled 4 slices of crusty bread on the side for scooping up the creamy interior.