Burrata with Cherry Tomatoes and Basil

Ingredients

• 2 burrata balls made with vegetarian rennet, 125 g each, drained
• 400 g cherry tomatoes, halved
• 20 g extra-virgin olive oil
• 10 ml red wine vinegar
• 10 g fresh basil leaves
• 2 g fine salt
• 1/4 tsp freshly ground black pepper

Let’s make it

1. Drain the burrata carefully and set on a clean plate while preparing the tomatoes; keep the cheese cool and serve promptly.
2. Combine the halved tomatoes, olive oil, vinegar, salt and pepper in a bowl. Toss gently and leave for 5 minutes so the tomatoes release a little juice.
3. Divide the tomatoes and their dressing between two shallow plates. Set one whole burrata ball in the center of each.
4. Scatter the basil leaves over the tomatoes. Open the burrata with a fork just before eating so the creamy center mingles with the dressing.