Wash the tomatoes, peaches and basil thoroughly, then pat everything dry.

Slice the large tomatoes into approximately 6 mm rounds.

Cut the peaches in half, remove the stones and slice them into similarly sized wedges.

For the best Peach Burrata Salad, avoid cutting the peaches too thinly.

Slightly thicker wedges hold their shape better and provide a satisfying, juicy bite.

Place the tomato slices across a large serving platter.

Overlap them slightly to create a relaxed circular arrangement or attractive layered pattern.

Scatter the halved or quartered cherry tomatoes across the larger tomato slices.

This creates extra colour and provides different tomato textures.

Arrange the peach slices over and between the tomatoes.

Do not worry about making the arrangement perfectly symmetrical.

A naturally abundant presentation makes Peach Burrata Salad look inviting and generous.

Distribute the peach wedges evenly so every serving contains a combination of tomato and peach.

Drain the burrata carefully and allow it to sit at room temperature for around 10 minutes before assembling.

Place the burrata in the centre of the platter.

Leave it whole for a dramatic presentation or gently tear it open just before serving so the creamy interior begins flowing across the fruit.

Sprinkle the salt and freshly ground black pepper lightly over the tomatoes, peaches and burrata.

Season carefully so the natural flavours remain prominent.

Salt helps intensify the sweetness of the peaches while bringing out the savoury character of the tomatoes.

Slowly drizzle the olive oil across the entire platter.

Distribute it evenly rather than pouring too much in one place.

The olive oil adds richness while allowing the delicate flavour of the peaches to remain noticeable.

Drizzle the balsamic glaze in thin ribbons over the fruit and burrata.

Its tangy sweetness creates a delicious contrast between the juicy fruit and creamy cheese.

For an attractive presentation, move your hand gently backwards and forwards while drizzling to create fine lines across the platter.

Cut the basil leaves into thin strips or tear them gently by hand.

Scatter them generously over the top.

The basil adds a fresh herbal aroma and vibrant green colour to the finished Peach Burrata Salad.

Slice the crusty bread and arrange the slices on a baking tray.

Toast in a preheated oven at approximately 230°C for around 5 minutes, or until crisp to your preference.

Watch the bread closely because thinner slices can toast quickly.

Bring the completed Peach Burrata Salad straight to the table with the toasted bread.

If you have left the burrata whole, allow guests to break into the creamy centre themselves.

Spoon the peaches, tomatoes and burrata onto pieces of toasted bread.

Enjoy immediately while the salad offers the best combination of crisp, creamy, juicy, sweet and savoury textures.