Heat a large cast iron skillet over medium/high heat and add olive oil. When the olive oil is fragrant, add the shallot to the pan and sprinkle with ¼ teaspoon of salt. Sauté the shallot for 3-4 minutes.

Add the garlic to the shallot and sauté for an additional 2-3 minutes. Add the tomatoes, grapes, and the sprigs of thyme to the pan and drizzle then with vinegar. Toss all of the ingredients together.

Turn the heat to medium heat and sprinkle the remaining salt over the ingredients and toss. Cover the pan. Let the tomatoes and grapes cook for 10 minutes. After 10 minutes, toss the ingredients and uncover the pan. Cook for an additional 10 minutes to allow any remaining liquid to cook off. After 10 minutes, there should be a jammy sauce, not a ton of excess water. If there is a ton of watery liquid left, simmer for another 5 minutes.

Remove the pan from the heat and let the tomatoes and grapes rest for 10 minutes.

Tear the burrata in half and place it on top of the grapes and tomatoes. Drizzle the burrata with olive oil and season with freshly cracked pepper. Add the fresh mint over the burrata and serve with toasted sourdough bread.