Preheat the oven to <temperature>80<unit>°C</unit></temperature> or the lowest temperature possible. If you have a convection oven, turn on the fan

Rinse <quantity>2<unit>cups</unit></quantity> of cherry tomatoes. Trim ends and cut in half. Reserve in a container

Pick the leaves from <quantity>1<unit>sprig</unit></quantity> of rosemary and <quantity>1<unit>sprig</unit></quantity> of thyme

Pick the leaves from <quantity>1<unit>sprig</unit></quantity> of oregano and chop the herbs coarsely

Add the herbs to the cherry tomatoes and season to taste with salt and black pepper

Dress the tomatoes well with extra virgin olive oil and add <quantity>1<unit>tbsp</unit></quantity> of sherry vinegar. Mix to combine

Spread the tomatoes on an oven tray lined with parchment paper so they are evenly spaced and all standing up. Drizzle the leftover oil and herbs from the bowl over the tomatoes

Leave the tomatoes in the oven for 2h until wilted and partially dry. The dried cherry tomatoes are ready

Place <quantity>1</quantity> burrata on a plate and put the dried cherry tomatoes around it

Add around <quantity>10</quantity> basil leaves on top of the tomatoes

Tear open the burrata and drizzle with extra virgin olive oil

Add salt, black pepper and lemon zest to taste. Your tomato & burrata salad is ready

Enjoy it over a slice of bread and let the summer sun shine!