Cut the tomato into slices and serve on a large plate.
Drain the burrata well and discard the liquid in which it was preserved. Place it in the center of the plate and on top of the tomato slices.
Cover with the sprouts and drizzle the salad with extra virgin olive oil. Add salt flakes to taste.
Spread a spoonful of pesto on top and add Balsamic Vinegar spheres.
Finally, decorate with a sprig of thyme.