Slice the peaches into wedges. If using grilled peaches, lightly oil each side and grill until caramelized. Grilling deepens their sweetness and adds a smoky finish.

Spread arugula or mixed greens across a serving plate. This creates a fresh, peppery base for the sweeter ingredients.

Layer sliced peaches and cherry tomatoes (if using) over the greens. Arrange them evenly for balanced bites and a beautiful presentation.

Gently tear the burrata open or leave it whole in the center. Its creamy interior becomes part of the dressing as it spreads through the salad.

Add torn basil for fragrance and toasted nuts for crunch. Almonds, pistachios, or even walnuts work well.

Combine olive oil, balsamic vinegar, honey, mustard, salt, and pepper in a small bowl until smooth. Taste and adjust sweetness or acidity to your preference.

Drizzle the dressing over the salad, then finish with balsamic glaze for depth and sweetness.

Season lightly with salt and cracked black pepper.