Wash the ripe peaches thoroughly under running water. Once clean, dry them with a towel and slice them into even wedges, removing the pits as you go. Set the sliced peaches aside for assembly.

Spread a generous layer of mixed salad greens on a large plate or serving platter. Carefully break the burrata cheese into chunky pieces and arrange them evenly on top of the greens.

Place the peach slices (from Step 1) around the burrata and on the salad greens. Tear the fresh basil leaves into smaller pieces with your hands and sprinkle them generously over the peaches and cheese.

Drizzle extra-virgin olive oil generously over the assembled salad. Sprinkle with salt and a few grinds of black pepper to taste. If you like, add a splash of balsamic reduction for extra depth and sweetness—I really enjoy the tangy kick it gives to the sweet peaches and creamy burrata. Serve immediately, either as a light lunch, appetizer, or even as a unique topping for toast.