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Wash the peaches and slice them into thin wedges. If using cherry tomatoes, slice them in half. Gently tear the burrata into halves or quarters.
On a serving platter or large plate, arrange a base of arugula or mixed greens (if using). Place the torn burrata cheese in the center or scattered throughout the greens.
Fan out the peach slices around or over the burrata. Add cherry tomatoes if desired for extra color and acidity.
Tuck fresh basil leaves in between peaches and cheese. You can leave them whole or tear them for a more rustic look.
Drizzle olive oil and balsamic glaze over the entire salad. Be generous but don’t overdress.
Sprinkle sea salt and cracked black pepper over the top. Serve immediately for the best flavor and texture.