For the dressing: add pomegranate molasses, soy, lemon and olive oil to a blender and purée until combined. Set dressing aside until ready to serve.
In each of four shallow bowls, arrange the tomatoes, cut side up, and the greens in a single layer.
Tear each burrata in half and place around the tomatoes and greens.
Drizzle the dressing over the tomatoes, greens and burrata.
Tear basil leaves to garnish, crack fresh pepper over everything, and finish with toasted bread.