My Favorite Salad to Use up Summer Tomatoes and Its Not Caprese

Ingredients

• 1 pound (454 g) mixed ripe tomatoes, cut into bite-size pieces (see notes)
• 1/2 pound (227 g) tomatillos, husks removed and rinsed, or green tomatoes, halved and cut into 1/4-inch half moons (see notes)
• 1 1/2 teaspoons Diamond Crystal kosher salt, divided; for table salt use half as much by volume
• 2 medium shallots (5 ounces; 142 g), thinly sliced (about 1/4 cup)
• 3 tablespoons (45 ml) white balsamic vinegar
• 1 tablespoon (15 ml) agave nectar or honey
• 1 teaspoon dried oregano
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 3/4 teaspoon freshly ground black pepper, plus more for serving
• 6 tablespoons (90 ml) extra-virgin olive oil
• 1 large ball of burrata (8 ounces; 226 g), room temperature, torn into large chunks
• 1/2 cup roasted salted almonds (about 2 ounces; 56 g), chopped
• 1/4 cup roughly torn fresh basil leaves
• Flaky sea salt, such as Maldon, for sprinkling (optional)

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