To roast the tomatoes: (Can be done a day or two ahead)

1. Heat the oven to 275 degrees. Slice the tomatoes in half through the middle, not through the stem.
2. Drizzle the tomatoes with olive oil and sprinkle with salt and pepper. Place in the oven and check after an hour and then every 15 minutes after. Roasting time will vary with the type and size of your tomatoes. Small ping pong sized tomatoes should take about 1 1/2 hours.
3. Remove tomatoes from the oven and set aside. If you are roasting them in advance, layer then in a shallow dish and refrigerate until needed.

To grill the zucchini: 

1. Heat the grill to medium high. Slice each of the zucchini lengthwise into 4 thin slabs. Drizzle with olive oil and sprinkle with salt and pepper. Grill until they are no longer opaque and are starting to become translucent, with nice grill marks. This will take about 5 minutes on each side. Remove from the grill and set aside to cool. 

To assemble the salad: 

1. Spread the arugula over a large flat platter. Slice the zucchini into 3″ pieces and layer over the arugula. 
2. Place the burrata on top of the zucchini on either end of the platter. Take a sharp knife and slice an “X” in the top of each burrata. 
3. Arrange the tomatoes on top of the zucchini and around the two balls of burrata.
4. Spoon the pesto over the burrata and the vegetables. Drizzle with olive oil and balsamic vinegar. Sprinkle with toasted pine nuts, crushed red pepper flakes and flakey salt.