Marinate the Tomatoes: In a medium bowl, combine the halved cherry tomatoes with the balsamic vinegar. Add a dash of kosher salt and freshly cracked black pepper to taste. Add the basil chiffonade and toss gently to combine. Set aside to marinate while you prepare the burrata.

Prepare the Fried Burrata: Gently dab the burrata with a paper towel to absorb any excess moisture. Set up a dredging station with three shallow bowls: one with flour, one with the beaten egg, and one with panko bread crumbs.

Coat the Burrata: Gently roll the burrata in the flour, making sure it’s evenly coated. Shake off any excess. Dip it into the egg, ensuring it’s fully covered, and then roll it in the panko bread crumbs until fully coated.

Fry the Burrata: In a deep skillet, heat about 1 inch of grapeseed oil over medium heat. Carefully place the coated burrata in the hot oil and fry for 2-3 minutes per side, or until golden brown and crispy all over. Use a slotted spoon to carefully transfer the burrata to a plate lined with paper towels to drain excess oil.

Assemble and Serve: To serve, place the fried burrata on a plate and arrange the balsamic-marinated tomatoes around it. Garnish with microgreens, a sprinkle of red pepper flakes, and freshly grated Parmesan cheese. Serve immediately with toasted bread on the side for dipping.