Place the whole burrata on a dinner plate, or in a shallow pasta bowl, and scatter the peaches around it. Add the prosciutto, tearing it first or laying the slices over as they are.
Put the basil leaves in a jug or container, cover with olive oil and blitz in a small blender or with a stick blender until you have a bright green oil. Pass the oil through a sieve and drizzle a few spoonfuls of it over the salad, along with a drizzle of balsamic vinegar. A crack or two of black pepper is always welcome, but by no means mandatory.
© Signe Johansen, 2018. Images:© Patricia Niven, 2018.