Burrata con pomodorini

Wash the Cherry tomatoes thoroughly and pat them dry. Halve or quarter the Cherry tomatoes, depending on their size, and place them in a mixing bowl.

Add the Sea salt and Black pepper to the Cherry tomatoes in the bowl. Drizzle with 15 grams of Extra-virgin olive oil and the Balsamic vinegar. Toss gently to combine and let them marinate for 5 minutes.

Carefully unwrap the Burrata and place it whole in the center of a serving platter.