Burrata, peaches and prosciutto with basil oil

On sultry summer days, cooking is kept to a bare minimum – this salad of soothing burrata, juicy tomatoes and ripe, sweet peaches comes alive with a vibrantly coloured basil oil and is a long-standing favourite of mine. Savoury prosciutto and a drizzle of balsamic vinegar rounds out the dish. I like to eat it freshly made as an easy supper, but you can prepare it in advance for a sumptuous packed lunch, too.