Tomato and peach salad with burrata

Toast the sliced almonds without oil in a non-stick frying pan until golden brown and fragrant. Set aside and leave to cool. For the drizzle, mix the honey, olive oil, Condimento Bianco, salt and pepper thoroughly. Wash the tomatoes and cut into bite-sized pieces. Wash the peach, remove the stone and cut into thin slices.

Arrange the tomatoes, peach slices and burrata on a large platter or in a bowl. Garnish with the toasted almonds and fresh basil leaves. Finally, drizzle the dressing evenly over the salad.

A piece of fresh, fluffy ciabatta or other Italian country bread goes perfectly with it.