Preheat grill: Heat a grill or grill pan to medium-high. Lightly brush peach halves with olive oil and a pinch of salt. Toss the greens with a tiny splash of olive oil and salt to season.

Grill peaches: Place peaches cut-side down and grill 2–3 minutes until bold grill lines appear and the fruit smells sweet. Flip and grill 1–2 minutes more until caramelized at the edges. Remove and let cool slightly.

Assemble the salad: Arrange greens on plates or bowls. Tear burrata into large pieces and nestle over the greens. Add grilled peaches and basil leaves on top.

Make the drizzle: In a small bowl, whisk balsamic reduction with honey until glossy. Adjust with extra honey for sweetness or a splash of water if too thick.

Finish & serve: Drizzle the honey-balsamic glaze over the salad. Scatter almonds or pistachios (if using) and finish with a crack of black pepper. Serve immediately while the burrata is creamy and the peaches are warm.