Place sliced/cut tomatoes in a colander and toss with ¼ teaspoon salt; let drain for about 30 minutes.
Heat 2 tablespoons oil in a 10-inch skillet set over medium heat.
Add the breadcrumbs to the heated oil; season with a bit of salt and pepper, and cook for about 2 minutes, or until crumbs are crispy and golden. Stir frequently.
Stir in the garlic and cook for 10 seconds, or until fragrant.
Remove from heat and transfer to a plate to cool.
Meanwhile, in a large mixing bowl whisk together ¼ cup oil with 1 to 2 tablespoons white balsamic vinegar. Whisk in salt and pepper.
Add the tomatoes and basil to the vinegar mixture; gently toss to combine.
Taste for salt and pepper, and adjust accordingly.
Arrange the tomato salad on a serving platter.
Top with previously prepared bread crumbs and the torn burrata cheese.