One hour prior to serving the salad, place heirloom tomatoes and peaches into a bowl. Drizzle lightly with olive oil and sprinkle with salt and pepper.

To assemble salad, place half the fresh herbs into the mixed greens. Then dress the mixed green with a light drizzle of olive oil, balsamic vinegar, salt and pepper. Place on the bottom of a large platter.

Place the crostini slices along the side of the platter.

Scatter the tomato and peach mixture, along with their juices, over the mixed greens and crostini slices.

Put your Burrata ball into the middle of the salad, leave solid, or slightly tear apart in the middle.

Over the entire salad, drizzle lightly with honey, more olive oil, sea salt, remaining fresh herbs and sprinkle generously with sumac. Enjoy!