In a medium bowl whisk together apple cider vinegar, balsamic vinegar, extra-virgin olive oil, honey (or maple), grated apple, finely minced shallot and thyme. Season with a pinch of salt and a little black pepper. Taste and adjust acidity/sweetness so it's bright but balanced. Add the halved or sliced heritage tomatoes to the bowl and toss gently to coat. Let marinate at room temperature for 20–30 minutes (or up to 1 hour in the refrigerator). Toss once halfway through.

Basil Pesto

Prepare pesto

Add basil leaves, parsley (if using), pine nuts, grated cheese, garlic clove, lemon juice, salt and pepper to a small food processor. Pulse while streaming in the 5 tbs extra-virgin olive oil until a loose, slightly coarse pesto forms. Scrape down the sides and taste; adjust salt, lemon or oil to reach a bright, spoonable texture. Transfer pesto to a small bowl and reserve.

Herb Crumb

Toast crumbs

Heat a small skillet over medium heat and add 2 tbs unsalted butter. When butter foams, add the coarse breadcrumbs and stir to coat. Toast, stirring frequently, until crumbs are golden and crisp, about 4–6 minutes. Remove from heat, stir in chopped parsley, chives, lemon zest, sea salt and optional red pepper flakes. Allow to cool — crumbs will crisp further as they cool.

Herb Oil (pipette)

Make herb oil

In a blender or small food processor combine the mixed fresh herbs with 1/2 cup extra-virgin olive oil and 1/4 tsp salt. Blend on high until the oil is vivid green and herbs are fully incorporated, about 30–45 seconds. For an extra-smooth oil, pass through a fine mesh sieve or chinois into a small jar, pressing to extract as much oil as possible. Cool to room temperature. Fill a clean 1 ml–3 ml pipette or small plastic dropper bottle with the herb oil (reserve a little for drizzling if desired).

Burrata & Plating

Assemble and finish

Remove marinated tomatoes from marinade with a slotted spoon (reserve a little marinade to finish the plate). On a serving plate, place one burrata in the center (for 2 burrata pieces, use two plates or arrange both on a large platter). Gently score the top of the burrata with the tip of a knife to allow the creamy center to spill when cut. Arrange marinated heritage tomatoes around the burrata. Spoon small dollops of basil pesto around the cheese and tomatoes. Sprinkle the herb crumb liberally over the tomatoes and around the burrata for texture. Tear basil leaves and scatter on top, add microgreens if using. Season lightly with sea salt flakes and freshly ground black pepper. Use the pipette to place small precise drops of herb oil on and around the burrata for concentrated bursts of flavor. If desired, finish with a light drizzle of the reserved marinade or a final 1 tsp of good balsamic reduction.

Serve immediately so the burrata is at cool-room temperature and herb crumb remains crisp. Provide a spoon and small knife for guests to cut and scoop the creamy center. Leftover herb oil and pesto keep refrigerated (oil for up to 5 days, pesto 3–4 days).