Spiralize the zucchini into noodles using a spiralizer. Blanch the zucchini noodles in boiling salted water with a few drops of vinegar. Immediately transfer to a bowl of ice water to preserve color and crunch. Drain the zucchini and toss with a drizzle of olive oil, salt, pepper, and a few fresh mint leaves.

Slice the cherry tomatoes in half. Sauté them quickly in a skillet with a drizzle of olive oil, 1 teaspoon salt, and the sugar. Sprinkle with oregano. Remove from heat and let cool.

Blend the burrata with a splash of olive oil, a grind of pepper, and a little of its liquid until you get a smooth, creamy sauce.

To plate, place a metal ring in the center of the plate. Spoon the burrata cream around the ring, add the caramelized tomatoes in the center, and top the tomatoes with the zucchini noodles.

Finish with a sprinkle of oregano, pepper, and a drizzle of raw olive oil.