Chop all of your stone fruit into wedges. I like to cut each piece into about eight wedges for the perfect bite-sized pieces.
Arrange the stone fruit on a large serving platter or in a shallow bowl, spreading it out into an even layer.
Tear the burrata apart with your hands and place the creamy pieces on top of the fruit, letting it spill over naturally.
Drizzle the olive oil evenly over the top of the salad.
Drizzle the balsamic glaze over everything for that tangy-sweet finish.
Crack fresh black pepper generously over the top.
Tear or scatter fresh basil over the salad if using, and serve immediately. Enjoy!
