4 Persian cucumbers

2 tablespoons finely chopped parsley

1 tablespoon finely chopped basil

1 tablespoon finely chopped mint

1 teaspoon sea salt

1/3 cup favorite vinaigrette

2 large balls burrata

2 tablespoons finely chopped parsley, mint or basil (for garnish)

1. Brush oil on the grill. Heat a barbecue for medium-high heat grilling. Brush oil on the cut side of peaches, and grill for about 4 to 6 minutes or until grill marks appear on the cut-side of the peaches. Remove from grill. Cut the peaches in 1/2-inch slices, and then cut the slices into bite-size pieces. Place in a large salad bowl.

2. Core the tomatoes, and then cut them in half. Cut the tomatoes into 1-inch slices and then cut the slices into bit-size pieces. Add to the bowl with the peaches.

3. Cut the cucumbers into 1-inch slices and then into bite-size pieces. Add to the bowl.

4. Add the herbs, salt and vinaigrette, and gently mix to combine. Taste for seasoning.

5. Slice the burrata into 1-inch slices, and then cut into bite-size pieces. Very carefully add to the salad and mix to combine. You can also slice the burrata and place on top of the salad. Garnish with herbs. Serve chilled or at room temperature.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)