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Firstly make the croutons - rip up some stale baguette bread (work on about 6 croutons each) and toss in a baking tray with olive oil, a large pinch of sea salt and 1 tbsp of dried herbs. Bake in the oven at 200c till golden and crisp - about 25 mins. Shuffle once or twice. Remove from the oven and leave to cool. These can be made ahead of time.
Add 6 tbsp olive oil, a few torn basil leaves, a large pinch of sea salt, juice from 1 lemon, the balsamic vinegar and the white wine vinegar to a bowl. Halve then roughly chop the nectarines/peaches and toss through the salad dressing.
Next tear the burrata cheese into large chunks and mix through the nectarines and dressing. Add the sliced red onion and mix.
Add the croutons on top & serve.