In a large mixing bowl, combine mixed salad leaves with halved cherry tomatoes and finely sliced red onion. Toss gently and season with sea salt.

Preheat your griddle pan or BBQ to medium-high heat. Brush peach wedges with extra virgin olive oil and grill for 2-3 minutes cut-side down.

In a dry skillet over medium heat, add walnuts and toast for 3-4 minutes until fragrant and golden.

Once the peaches are grilled, nestle them on top of the salad base. Tear burrata and place it in the center, then sprinkle toasted walnuts on top.

Drizzle olive oil and balsamic glaze over the salad, finishing with freshly ground black pepper. Serve immediately.