Summer salad with tomatoes and figs

Quick to make and absolutely delicious

On veggielicious.de, Anne-Katrin Weber recommends a delicious, fresh summer salad:
For the dressing, whisk together redcurrant jelly, balsamic vinegar, olive oil and hazelnut oil, salt and pepper. Roughly chop the almonds and toast them briefly in a frying pan without any fat, then leave to cool.

Wash the tomatoes and figs and slice them thinly. Drain the burrata, pat it dry and tear it into smaller pieces. Arrange everything on a serving platter. Drizzle with the dressing and sprinkle the almonds on top. Tear the herb leaves into small pieces and scatter them over the top, then drizzle with a little olive oil.