Begin by cutting your tomatoes into 1- to 1.5-inch sections. The goal here is to keep it rustic; the cuts should not be symmetrical.
Cut the cucumber in half lengthwise, season with salt and pepper. Grill over direct heat for 3 minutes per side. Remove from the heat and allow to cool. Once cool, cut in mismatched pieces, about 1.5-inches wide.
On the bottom of the plate, spoon a 3-inch circle of honey lemon vinaigrette. Top with a 2 oz half ball of burrata, cut side up. Surround the burrata with tomato sections, cucumber pieces and endive lettuce. Top with basil pieces and drizzle the entire dish with honey.