Preparation

• Buy different varieties of tomatoes to play with flavours, colours and sizes.

• Arrange the tomatoes cut in different ways (some whole, some in wedges, some in different colours of cherry) on a plate with the burrata and add the blueberry jam vinaigrette and blueberries.

• To make the vinaigrette, mix together half a cup of blueberry jam, two tablespoons of lemon juice, 4 tablespoons of olive oil and 1 tablespoon of balsamic vinegar.

• You can emulsify by hand or use a hand blender.

• The quantities are indicative to create a vinaigrette where no single flavour of the ingredients prevails over the rest, but this depends on preference.