Heat the olive oil in a small skillet over medium heat until it shimmers. Add the bread crumbs and cook, stirring frequently to ensure even browning, until they are deeply golden and smell toasted, about 3 to 5 minutes.

Stir the garlic into the skillet and cook until fragrant. Remove the skillet from the heat immediately so the garlic doesn't turn bitter, then season with salt and transfer the mixture to a bowl to cool.

Arrange the tomatoes on a large platter and season with salt and pepper. Let them stand for about 5 minutes; this draws out the juices which will mingle with the cheese later.

Place the burrata balls on top of the tomatoes and use a knife to gently tear the skins. Pull the edges back so the creamy centers flow out over the tomatoes.

Scatter the basil and cooled pangrattato over the salad and finish with a drizzle of olive oil and a final sprinkle of flaky salt. Serve immediately while the bread crumbs are at their crispest.