The simplest dishes are often the best...
BURRATA SUMMER PLATE
Remove the skin from the melon, and cut it in half, then in cubes. Arrange on the plate.
Cut the burrata in half and place on each plate.
Wash and cut the tomatoes, arrange on the plates with the Coppa.
Season with finely chopped basil and chives, a drizzle of olive oil, balsamic vinegar, salt and pepper. Voila!