Whisk together the olive oil and white balsamic vinegar in a small bowl until emulsified, then season to taste with salt and pepper.

Place the strawberry and tomato in a large bowl, drizzle over the dressing and toss well to combine. Spoon the mixture onto a serving platter, leaving room in the centre to place the burrata (if using goat’s cheese, you can scatter it over the salad instead).

Garnish the salad with the mint leaves and an extra grinding of black pepper, and serve at room temperature with some crusty bread.