Cut cherry tomatoes in halves or quarters and bigger tomatoes in slices. Spread between two plates.

Put the burrata on top of the tomatoes. Season with salt and pepper. Drizzle with some olive oil.

Spread 2 tbsps of pesto on each serving, then sprinkle the pine nuts on top. Finish off with fresh basil, either entire leaves or chopped.

Serve directly. Mix well while eating to spread the burrata over the salad.