Marinated Tomato Burrata Salad

I’m obsessed with burrata. Truly obsessed. This is a super simple sharing starter which is either perfect to start a summery bbq feast or to be served as part of a larger mezze spread. We had ours with a drizzling of pesto, some warm ciabatta, charcuterie and a simple rocket parmesan salad. With some chilled rosé this is my idea of summer food heaven.

1. You want to try and buy the nicest cherry tomatoes on the vine that you can get. If you can, buy a variety of colours so they look pretty on the finished dish. Even better if you can get your hands on British Isle of Wight tomatoes.
2. Halve them and add to a large bowl with the juice of half a lemon, a bunch of torn basil leaves, 1 tbsp of good quality balsamic vinegar, 1 tsp of salt, and plenty of cracked black pepper. Add a good handful of halved kalamata olives and some chopped sundried tomatoes. Add 1 tbsp of oil from the sundried tomatoes and mix well. Leave to marinade at room temperature for at least 30 mins or longer (also never keep your tomatoes in the fridge - it spoils their flavour).
3. Remove the burrata cheese from the fridge 30 mins before serving.
4. Put the tomatoes on a large platter or serving dish and place the burrata in the middle of the plate. Sprinkle over some sea salt flakes and cracked black pepper and a drizzle of pesto if you like.
5. Serve with warm crusty bread for the ultimate summer sharing dish.