First chop the cherry tomatoes in half lengthwise. Then quarter the campari tomatoes, also lengthwise to create segments.
Place half of the cherry tomatoes and half of the campari tomatoes on each plate to create the base of the salad.
In the center, gently set the burrata ball. Depending on the size of burrata you have it could be 2 small balls or one large ball per person.
Scatter the full basil leaves around the tomatoes on each dish. Whisk the olive oil and balsamic vinegar together in a small bowl with a pinch of salt to create the vinaigrette.
SIMPLE ROAST RACK OF LAMB AND POTATOES
ROSEMARY GARLIC ROASTED POTATOES