1⁄4 tspFresh black soft peppercornschopped (3 or 4 peppercorns)
To make the jelly, remove the tomatoes and leaves from the vine. Puree the tomatoes and then put the tomatoes, their leaves, and the sea salt into a ziplock bag, seal and shake to incorporate, and let sit for 3 to 5 days at room temperature to ferment. You will know when it is ready when the bag has puffed up.
Strain the mixture through a filter (such as a coffee filter) overnight to allow the juice to come out. (Do not force through a sieve.) The next morning, throw away the puree (or use for something else) and transfer the juice to a bowl.
Fill a small bowl with cold water, dip the gelatin sheets into the water, and soak for 5 minutes.
Pour 10 percent of the tomato juice into a pot and bring to a boil over medium heat. Turn off the heat. Add the gelatin sheets and mix. Add the rest of the tomato juice and mix well. Refrigerate for 2 hours.
To make the salad, slice the nectarine and cut up the cherry tomatoes and burrata into large bite-size pieces and combine them in a medium serving bowl. Add 2 tablespoons of the fermented tomato jelly and the olive oil to the bowl, and toss until evenly coated.
Garnish and season the salad with the nasturtium, purslane, salt, and peppercorns. Serve right away.
NOTE: This recipe requires three days’ advance preparation. Fresh black peppercorns are sold on the vine or in a jar.