1 piece burrata
5 Datterini tomatoes
Sel de Guerand
Extra virgin olive oil
1. Halve the tomatoes and season with salt and sugar to taste – the amount depending on the sweetness of the tomatoes.
2. Leave to macerate for 10 minutes to release the tomato juice, then drizzle with a little sherry vinegar and olive oil to create a dressing. Reseason with salt and sugar if needed.
3. Season the burrata with salt and arrange the tomatoes on top with some of the dressing.
4. Garnish with baby basil and drizzle with olive oil and top with black pepper.