Make the tomato vinaigrette: In a Viamix, blender or food processor, combine cherry tomatoes, olive oil, vinegar, shallots and lemon zest and purée until completely smooth. Season with sea salt and put in the refrigerator until ready to use.

Make the salad: Using a serrated knife, slice the full-sized tomatoes into rounds and the cherry tomatoes into halves.

Place tomatoes in a medium mixing bowl and gently toss with tomato vinaigrette (careful not to over dress) and half of the basil and mint. Season tomatoes with sea salt.

Transfer the tomatoes to a large platter and place the burrata around the tomatoes. Lightly drizzle with olive oil and a few drops of the remaining tomato vinaigrette (on the cheese). Sprinkle remaining basil and mint. Finish the salad with a small sprinkle of sea salt.

Serve immediately.