First Step: Prepare the Vinaigrette In a jar or small bowl, whisk together ½ cup extra virgin olive oil, ¼ cup balsamic or champagne vinegar, 1 tablespoon honey, ½ minced shallot, 1 minced garlic clove, 1 teaspoon lemon zest, ¼ cup fresh lemon juice, 2 tablespoons chopped fresh basil, and 1 tablespoon chopped fresh oregano (or substitute herbs). Season with red pepper flakes, kosher salt, and black pepper to taste. Set aside to meld flavors.

Second Step: Prepare the Produce Wash the tomatoes and peaches. Halve 1½ to 2 cups cherry tomatoes and cut 1½ pounds of ripe summer tomatoes into wedges or slices. Slice 2 to 3 peaches (or nectarines/apricots/plums) thinly. If including fresh cherries, pit and set aside. Place all fruit in a large bowl.

Third Step: Marinate the Fruit Pour about one-third of the vinaigrette over the tomatoes, peaches, and cherries in the bowl. Toss gently to coat and allow to marinate at room temperature for at least 15 minutes or refrigerate up to 4 hours to deepen the flavors and soften the fruit.

Fourth Step: Assemble the Salad Transfer the marinated fruit and tomato mixture to a serving platter or bowl, arranging it attractively. Break 8 ounces of burrata cheese into large chunks and scatter evenly over the top. Drizzle with the remaining vinaigrette.

Final Step: Garnish and Serve Sprinkle ¼ cup toasted pumpkin seeds if using, and garnish with extra fresh basil. Serve the Tomato Peach Burrata Salad chilled or at room temperature, ideally with grilled or toasted crusty bread to complete the meal.