In a large serving bowl or platter, combine mixed salad leaves, halved cherry tomatoes, and thinly sliced red onion. Sprinkle a pinch of sea salt over the ingredients, and gently toss everything together.

Preheat a hot griddle pan or BBQ over medium heat and brush it with extra virgin olive oil. Slice the firm but ripe peaches and place them on the grill. Grill each peach slice for 2-3 minutes per side until they are tender and beautifully caramelized.

If including ciabatta, drizzle olive oil on sliced ciabatta and toast it on the same griddle or BBQ until golden brown, about 3-5 minutes.

Layer the warm, grilled peach slices over the prepared salad base. Sprinkle the toasted walnuts on top and gently place the burrata in the center.

Drizzle additional olive oil and balsamic glaze over the salad. Season with freshly ground black pepper and serve immediately.