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 eighths then arrange them all on a large platter. Break open each piece of burrata and place them on the platter with the tomatoes and peaches. Sprinkle everything with chopped pistachios then fresh basil and time.

Drizzle the balsamic dressing over the salad when you’re ready to serve. We love to serve this with grilled crusty sourdough bread.