Caprese salad with plums

Ingredients:

• 700 g of non-hybrid tomatoes of different colors, cut into wedges
• 3 ripe plums, cut into wedges
• 1 tbsp champagne vinegar
• 1 teaspoon white balsamic vinegar
• 3 tbsp. l. olive oil
• 220 gr. burrata cheese
• 1/4 cup fresh basil leaves, thinly sliced
• 10 fresh mint leaves, thinly sliced
• Sea salt flakes, for serving

Preparation:

1. Combine champagne vinegar, white balsamic vinegar, and a pinch of coarse salt. Whisk in the olive oil; set the dressing aside.
2. Arrange the tomatoes and plums, alternating, on a serving platter. Sprinkle with burrata pieces. Top the salad with basil and mint, then drizzle with the vinaigrette. Season with a pinch of sea salt and a little black pepper; serve.