Prepare the tomatoes: Slice the tomatoes into 1cm thick rounds. Arrange them in a single layer on a large, flat plate. Sprinkle with a generous pinch of flaky sea salt and a twist of black pepper. Leave them to rest for 15 minutes. You will notice small beads of juice appearing on the surface, and the kitchen will fill with a deep, sweet tomato aroma. This salting process draws out excess moisture and concentrates the flavour beautifully.

Slice the peaches: While the tomatoes rest, halve the peaches and remove the stones. Cut each half into 6–8 wedges, depending on size. The flesh should yield gently under your knife, releasing a fragrant, floral scent that hints at the sweetness to come. If your peaches are slightly underripe, let them sit at room temperature for a day before using.

Make the dressing: In a small jar with a tight-fitting lid, combine the extra virgin olive oil, balsamic vinegar, honey, the remaining ¼ teaspoon of flaky sea salt, and a generous crack of black pepper. Screw on the lid and shake vigorously for about 20 seconds until the mixture emulsifies into a pale, slightly thickened dressing. You should hear the consistency change from watery to syrupy as the honey dissolves.

Assemble the base: On a large, shallow serving platter, arrange the tomato slices in a single layer, leaving small gaps between them. Scatter the peach wedges over and around the tomatoes, tucking some beneath the slices for visual interest. The colours should bleed together — deep reds, blushing oranges, and pale yellows — creating a painterly effect.

Add the burrata: Gently tear each burrata ball into two or three large pieces using your hands, allowing the creamy centre to begin oozing slightly. Place the pieces evenly across the salad. The outer shell should feel firm but give way easily, revealing a soft, milky interior that looks almost like clotted cream. Drizzle half of the dressing over the entire platter.

Finish and garnish: Scatter the thinly sliced shallot rings over the top, followed by the toasted pine nuts. Tear the basil leaves roughly with your fingers and sprinkle them over the salad — tearing rather than cutting prevents the leaves from bruising and keeps their peppery flavour intact. Add the optional rocket leaves if using, then drizzle the remaining dressing. Finish with an extra pinch of flaky sea salt and a few small basil sprigs for decoration. Serve immediately, while the burrata is still gloriously cold and the tomatoes are at room temperature.