1. Place the whole burrata in the center of a plate or salad bowl. Be careful, the burrata needs to be at room temperature so its creamy interior can flow out when cut.
2. Cut the cherry tomatoes in half and arrange them around the burrata.
3. Scatter the basil pesto, basil leaves, and pine nuts here and there. Season with salt and pepper, and drizzle with olive oil and balsamic glaze. Serve by cutting the burrata and mixing the salad.
