In a medium bowl, whisk together the flour, cornmeal, corn starch, sugar, baking powder, sea salt, and black pepper until thoroughly incorporated. In a large bowl, whisk milk, eggs, olive oil, and apple cider vinegar until combined. Add dry ingredients to wet, and whisk until no clumps remain. Fold in parmesan cheese and basil.
Make caprese salad.
Place sliced heirloom tomatoes in a medium bowl and toss with olive oil and lemon zest. Add burrata in teaspoon-sized hunks. Sprinkle with flaky sea salt and fresh cracked pepper. Toss gently and set aside.
Make waffles according to manufacturer’s instructions, placing cooked waffles on a wire rack in the warm oven. Once finished with all the batter, cut waffles to desired size and shape.
Serve waffles with burrata caprese salad, drizzled with olive oil and balsamic vinegar, and finished with lemon zest and fresh cracked pepper.