1 teaspoon white balsamic vinegar, champagne vinegar, or any mild vinegar
Gently toss the strawberries with 1 tablespoon olive oil, a pinch of flaky sea salt and a pinch of black pepper.
Heat a grill until it’s extremely hot. Thread the strawberries onto metal skewers. Grill the strawberries until char marks appear, 1 to 2 minutes, turning them halfway through.
Place the burrata in the center of a platter. Remove the strawberries from their skewers and arrange them around the burrata. Garnish with the remaining 1 tablespoon of olive oil and remaining pinch each salt and pepper. Sprinkle with the edible flowers and drizzle with the vinegar.