First, toast the pine nuts in a frying pan (without oil) over a low heat until golden.
Pout the extra virgin olive oil in a bowl and add the oregano. Stir well and add the dried tomatoes to soak in the oil.
Put the rocket in a large round bowl and make a hole in the middle where you will place the burrata. Chop the cherry tomatoes in half and place them around the burrata. Spread the “rehydrated” dried tomatoes in a circle around the burrata. Add the 6 basil leaves and sprinkle the pine nuts over the salad.
Season with salt and pepper and pour the extra virgin olive oil that you used previously over the green part of the salad, taking care not to pour it over the burrata.
Cut a cross into the top of the burrata and fill it with the black truffle pearls.
Bon appétit!
