Start by making the balsamic vinaigrette. Add the olive oil, balsamic vinegar, honey, garlic, salt, thyme and basil to a jar and stir it well with a spoon until combined.

Slice the heirloom tomatoes into rounds and the cherry tomatoes in half. Slice the peaches into wedges then arrange them on a large platter with the burrata.

Sprinkle everything with chopped pistachios then fresh basil and time. – Drizzle the balsamic dressing over the salad when you’re ready to serve.