Slice tomatoes about ¼ inch thick. Drain brine from burrata, and let the ball sit on paper towels for a few minutes to drain and come to room temperature. Slice.
Arrange the tomato and burrata slices on a plate or serving platter. Top with fresh basil, and a drizzle of olive oil and balsamic glaze.
Top the caprese salad with flakey salt and freshly ground black pepper. Serve immediately at room temperature.