1 x burrata mozzarella
1/2 punnet cherry tomatoes, sliced and chopped as you wish
2 x black russian tomatoes, sliced and chopped as you wish
6 x white anchovy fillets, whole
1/2 x shallot, finely sliced
Olive oil, to drizzle
100g kalamata olives, pitted and diced
1/4 x shallot, finely diced
1 x white anchovy fillet, diced
To make the olive tapenade, combine, olives, salt, finely diced shallot and diced white anchovy, until a chunky paste. Set aside.
Mix tomatoes, whole anchovies, finely sliced shallots in a salad bowl, toss through with olive tapenade. Place burrata on top and drizzle with olive oil.