Tomato, Peach,and Burrata Salad

In a clean glass jar, combine the olive oil, balsamic (or champagne) vinegar, honey, finely chopped shallot, grated garlic, lemon zest, chopped basil, oregano, dill, thyme, and a pinch of red pepper flakes.

Seal the jar and shake vigorously until the vinaigrette emulsifies and looks smooth; open and taste, adjusting salt, pepper, and additional chili flakes as desired.

Place the cherry tomatoes, sliced peaches, and pitted cherries in a large mixing bowl.

Pour about one‑third of the vinaigrette over the fruit mixture and gently toss to coat evenly.

Let the dressed fruit sit at room temperature for 15 minutes to allow flavors to meld, or refrigerate for up to 4 hours if preparing ahead.

Arrange the burrata cheese balls on top of the fruit salad, breaking them gently with your hands to reveal the creamy interior.

Drizzle the remaining vinaigrette over the burrata and fruit, ensuring an even coating.

Scatter the toasted pumpkin seeds over the salad and finish with a few extra fresh herb leaves for garnish.

Serve immediately with grilled or toasted bread on the side, allowing guests to scoop up the creamy burrata and juicy fruit together.